Strawberry Rhubarb Orange Honey Jam Recipes

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STRAWBERRY, RHUBARB, ORANGE, HONEY JAM



Strawberry, Rhubarb, Orange, Honey Jam image

This is a take on my original Strawberry/Rhubarb jam recipe, and it is one of the most delicious jams I've made so far! The flavors are amazing - strawberry, rhubarb, orange, and honey, with just a little cinnamon. Super easy to make and you won't be disappointed. This recipe makes 8 half pint jars.

Provided by Lisa Clarice

Categories     Low Protein

Time 1h

Yield 8 8 oz jars, 8 serving(s)

Number Of Ingredients 8

4 cups rhubarb (approx. 2 pounds)
4 cups strawberries (approx. 2 pounds)
1/3 cup lemon juice
2 cups honey (room temp)
1/2 cup orange juice
4 teaspoons orange zest
1/4 teaspoon cinnamon
5 1/2 teaspoons pectin

Steps:

  • Dice rhubarb and place in pan with a little water over medium heat and cook until tender.
  • Slice strawberries in quarters and then mash slightly and add to pan with rhubarb.
  • Add lemon juice and bring mixture to a boil. Reduce eat and cook for about 20-30 minutes. Mixture will start to get thick.
  • Add orange juice, zest, and cinnamon to pan and stir together. Continue cooking.
  • In separate bowl, combine honey and pectin. I use sage honey, but clover would be good as well. You want to use a light colored honey.
  • Add honey/pectin to the jam mixture and stir. Cook for about 5 more minutes.
  • Remove from heat and fill jars to 1/4" of top. Recipe makes eight 8oz. jars.
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.

Nutrition Facts : Calories 314.7, Fat 0.4, SaturatedFat 0.1, Sodium 13.5, Carbohydrate 83.8, Fiber 3.2, Sugar 75.3, Protein 1.5

STRAWBERRY-RHUBARB JAM



Strawberry-Rhubarb Jam image

I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.

Provided by Carla Bruss

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h40m

Yield 192

Number Of Ingredients 7

4 ¼ cups diced rhubarb
4 ¼ cups sliced fresh strawberries
2 tablespoons lemon juice
2 (1.75 ounce) packages powdered fruit pectin
½ teaspoon butter
10 cups white sugar
12 half-pint canning jars with lids and rings

Steps:

  • Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g

STRAWBERRY & RHUBARB JAM



Strawberry & Rhubarb Jam image

One of my favorite combinations - strawberry and rhubarb! This recipe makes six 8oz jars (maybe a little more) and is incredibly delicious. Low in sugar and I use 5 to 6 tsp pectin. I don't like sweet jam, so add more sugar if you want it to be sweeter. Rhubarb is a short season (April-July) so get cooking - don't let it pass you by! Enjoy.

Provided by Lisa Clarice

Categories     Strawberry

Time 45m

Yield 6 jars, 8 serving(s)

Number Of Ingredients 5

7 stalks rhubarb, diced (1.5 pounds, 3 cups)
6 pints strawberries (equals 5 to 6 cups mashed)
2 cups sugar (add more sugar for a sweeter jam)
1/2 cup lemon juice
5 -6 teaspoons dry pectin (follow pectin instructions on package)

Steps:

  • Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
  • Slice strawberries in quarters and then mash slightly. Measure out 5 to 6 cups of mashed berries and add to pan with rhubarb.
  • Stir. Let mixture come to a boil.
  • In separate bowl, mix together 2 cups sugar and 5 teaspoons pectin.
  • Add sugar/pectin mixture to the strawberry and rhubarb pan.
  • Stir together and let come to a boil - turn down heat and let cook for about 25 minutes.
  • Remove from heat and fill jars to 1/4" of top. Recipe makes six 8oz. jars.
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.

Nutrition Facts : Calories 291.9, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 73.6, Fiber 6.2, Sugar 63.9, Protein 2.2

STRAWBERRY RHUBARB JAM



Strawberry Rhubarb Jam image

This will last in the refrigerator for at least 3 weeks and is sooo delicious on a hot from the oven biscuit with butter! If you have rhubarb in your garden you will be appreciative of this easy recipe as an alternative to the classic strawberry-rhubarb pie!

Provided by sassafrasnanc

Categories     Fruit

Time 1h5m

Yield 2 1/2 quarts

Number Of Ingredients 5

1 quart fresh strawberries
1 lb fresh rhubarb
3 cups sugar
2 tablespoons lemon juice
1 1/2 teaspoons tapioca, quick cooking

Steps:

  • Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half.
  • Place rhubarb, strawberries, sugar and lemon juice into a large heavy bottomed saucepan. Let sit for 20 minutes. Add tapioca and let sit another 20 minutes.
  • Slowly heat mixture to a simmer and cook at a very low simmer for about 45 minutes, testing for consistency of jelly after a spoonful is refrigerated. (you may need to continue simmering until it reaches this consistency).
  • Cool and refrigerate.

Nutrition Facts : Calories 1050.6, Fat 1.1, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 268.6, Fiber 8, Sugar 252.9, Protein 3.2

STRAWBERRY RHUBARB JAM (LIQUID CERTO)



Strawberry Rhubarb Jam (Liquid Certo) image

I'm posting this so I'll have it available whenever I need it. I figure I'm not the only one to lose the directions that come in the pectin box, so I thought I'd make it public. This makes a nice sweet/tart jam with a beautiful rich pink/red color. If you use a food processor to chop your strawberries, don't puree them, just chop them. To prepare jars--wash them in hot soapy water and rinse with warm water. To prepare flat lids, bring a small amount of water to a boil and remove from the heat. Place the lids in the boiling water and let sit until you are ready to use them. I use the inversion method to seal my jars (place them upside down for 10 minutes once the lids are on instead of canning) but that method is NOT RECOMMENDED by the USDA.

Provided by Mommy2two

Categories     Strawberry

Time 35m

Yield 8 cups

Number Of Ingredients 6

2 pints strawberries
1 lb rhubarb
6 1/2 cups sugar
1 (3 ounce) envelope liquid Certo
1/2 cup water
1/2 teaspoon butter (optional)

Steps:

  • Prepare your jars and lids for canning. This recipe makes approximately 8 cups.
  • Remove the stems from the strawberries, and crush to 2 1/4 cups. You can crush with a potato masher, food processer, or my favorite way, by hand.
  • Chop rhubarb (you'll need it to measure 1 3/4 cups), place in saucepan with 1/2 cup water, bring to boil and boil about 2 minutes, or until rhubarb is soft.
  • In a large (6- or 8-quart) pot, combine the strawberries, drained rhubarb, sugar, and butter if using and bring to a full rolling boil over high heat.
  • Add the pectin and bring back to a boil. Boil for one minute and then remove from the heat.
  • Skim off any foam (if you used the butter, there may not be any foam) and pour into your prepared jars leaving 1/8 inch headspace.
  • Wipe jar rims and threads, cover with two piece lids, screw bands on and boil in a canner for 10 minutes.
  • Remove jars from canner and allow to sit overnight. Check the seal, if any jars did not seal, place in the fridge and use immediately. Store properly sealed jars up to one year in a cool dry place.

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