Savory Tart Cherry Rhubarb Onion Spreadjam Recipes

SAVORY TART CHERRY, RHUBARB, ONION SPREAD/JAM

Steps:

• In a large pot heat oil then add onions and cook till caramelized about 30 minutes. Be careful not to burn.
• Scrape seeds from vanilla bean and add to onions along with the rest of the ingredients.
• Cook stirring over medium high heat. Being careful not to burn. Cooking until temperature reaches 220 degrees.
• Poor jam into the prepared sterilized jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
• Label store for up to 1 year. Any that didn't seal place in the refrigerator.
• Enjoy!

RHUBARB CHERRY JAM

Steps:

• In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• Cover the bowl, and place it in the refrigerator overnight.
• The next morning, place the rhubarb mixture in a large kettle.
• Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
• Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
• Add the can of pie filling, and stir thoroughly until mixed through.
• Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
• Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
• Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

TART CHERRY JAM - COOKED

Steps:

• Follow sure Jell Directions.
• Water Bath Can 15 minutes using regulation jars& new caps.
• Note: put your fingers into the pulp to find any missing seeds before you make jam.
• Follow Sure Jell Instructions for Cooked Jam.
• Please water-bath all Jam for 15 minutes.
• Jam canned this way will be safe& last over 2 years without mold.

CHERRY RHUBARB JAM

Steps:

• In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.

CHERRY RHUBARB JAM

Steps:

• Place pectin in the bottom of the jam & jelly maker.
• Top with fruits, butter, lemon juice and almond liqueur.
• Set for jam then press enter.
• Wait 4 minutes when beeps gradually add sugar.
• Place lid on.
• When done press cancel and unplug appliance.
• Preserve water canning method.
• Fill Sterilized jars leaving 1/4 inch headspace.
• Wipe rims and place lids and rings.
• Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
• Place at room temperature for 12 - 24 hours.
• Check lids Will store for up to 1 years.
• Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long. ;).

CHERRY RHUBARB JAM

Steps:

• Dice rhubarb and combine with sugar and let stand 1 1/2 hours.
• Bring sugar and rhubarb to a boil cooking uncovered for 10 minutes or until tender.
• Remove from heat and stir in gelatin until dissolved.
• Stir in pie filling (She didn't cut up the cherries but I will.)
• Add extracts.
• Put in jars and refrigerate.
• Makes 5 cups.
• After this is cool I plan on freezing five 1/2 pint jars of jam.

RHUBARB CHERRY JAM

Steps:

• Wash and clean rhubarb, cut in small pieces.
• Combine rhubarb and sugar and let set overnight in glass bowl.
• In the morning, boil 10 minutes.
• Pur pie filling in a blender and chop fine.
• Add this to rhubarb mixture and bring all to a boil.
• Remove from heat and add gelatin, stirring till dissolved.
• Add almond extract to personal taste -- and seal.
• Makes 4 pints.
• May use different pie filling and coordinating gelatin flavor.