Rhubarb Plum Jam Recipes

RHUBARB JAM

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

RHUBARB JAM WITHOUT PECTIN

Steps:

• Mix the chopped rhubarb and sugar together. Allow the rhubarb pieces to macerate in the sugar overnight.
• Strain the juice from the rhubarb pieces and place the sugar/juice mixture into a jam pot.
• Bring the juice to a simmer over medium heat and cook for a few minutes until thickened.
• Add the rhubarb and cook for another 5 minutes until the rhubarb is cooked and the jam thickens to your preference. (You can test consistency on a small plate placed in the freezer.)
• Pour the jam into prepared canning jars with 1/4 inch headspace. Either store in the refrigerator/freezer for immediate use, or process in a water bath canner for 10 minutes for a shelf stable rhubarb jam.

RHUBARB-PLUM JAM

Steps:

• Combine rhubarb, plums, sugar, orange juice, water, and orange zest in a saucepan over medium heat; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
• Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

HOLIDAY PLUM RHUBARB PRESERVES

Steps:

• In a large pan combine the everything but the sugars.
• Bring mixture to a boil over high heat, stirring constantly to avoid sticking and burning.
• When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.
• Slowly pour in the sugar, stirring constantly to avoid sticking and burning.
• Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.
• Reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.
• Remove the mixture from the heat and skim off any foam and discard cinnamon sticks.
• Pour into hot jars leaving 1/4 inch head space.
• Remove air bubbles.
• Adjust the caps.
• Process for 10 minutes in a boiling water canner.
• Make sure tops of jar are cover by an inch of water.
• Cool at room temperature and store in your cabinet.
• Chill after opening.

RHUBARB AND GINGER JAM

Steps:

• Place the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking paper and leave in a cool place for at least a couple of hours or overnight. This draws the juice from the rhubarb and will help to keep the rhubarb chunks whole.
• Place two saucers in the fridge to test for setting point.
• Tip the rhubarb mixture into a large, heavy-based pan or preserving pan, scraping out all the sugary syrup from the bottom of the bowl. Gently bring the mixture to the boil, carefully stirring without crushing the pieces and ensuring the sugar has completely dissolved.
• Turn up the heat and bring to a rapid boil for 12-15 minutes until the jam reaches setting point. You'll know when the jam is nearly ready because the loose, light coloured bubbles on the surface will have all but disappeared, the jam will thicken and the boil will be slower. Remove the pan from the heat - otherwise the jam will continue to cook - and drop a little of the hot jam onto a cold saucer. Leave to cool for a few minutes, then lightly push your finger through to see if it forms a light gel that holds its shape and doesn't just pool away. It should not be at all sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes, then test again.
• Tip the jam into a wide-necked jug with a good pouring lip, then fill warm, sterilised jars to the brim and immediately seal with screwtop lids. Leave to cool before labelling.
• Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 4-6 weeks.

RHUBARB-RASPBERRY JAM

Steps:

• Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Cook, continuing to stir often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, 8 to 10 minutes.
• Let cool completely, about 2 hours. Refrigerate in an airtight container until cold, at least 4 hours and up to 1 month, or freeze up to 3 months.

RHUBARB JAM

Steps:

• Cut rhubarb into 3 cm chunks
• Put rhubarb, sugar, and vanilla pods into a frying at low heat. When sugar dissolves, add lemon juice and put at higher heat for about 10 min.