Oriental Rhubarb Jam Recipes

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.

Steps:

• Cut rhubarb on bias so it doesn't become stringy.
• Mix sugar and rhubarb in a heavy pan and cook over low heat (add no water).
• Stir and boil 10 minutes then remove from heat.
• Stir in Jello until dissolved.
• Pour into jars and seal with lids or place open jars into the freezer.

Steps:

• Place apricots in a heatproof bowl. Cover with boiling water and let stand for 5 to 10 minutes to soften. Drain and rinse, then drain again.
• Combine apricots, rhubarb, and sugar in a pot. Cover and let stand at room temperature until fruits release their juices, 8 hours to overnight.
• Inspect 6 half-pint 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.
• Bring apricot-rhubarb mixture to a boil over medium heat. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts falling apart, about 3 minutes. Stir in pectin and bring mixture to a full rolling boil on high heat. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
• Pack rhubarb-apricot jam into the prepared 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 spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and 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 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently 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.

Steps:

• Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
• Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
• Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take about 10-15 mins.
• To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
• Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

Steps:

• Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
• Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam - if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
• Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

Steps:

• In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well.
• Place over low heat, stirring constantly until sugar dissolves.
• Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes.
• Ladle into hot, sterilized jars; seal.

Steps:

• Bring boiling water canner, half full with water, to simmer.
• Wash jars and screw bands in hot soapy water; rinse with warm water.
• (I wash the jar lift and funnel at this time also).
• Place lids in separate saucepan, cover with water and simmer.
• (Note place lids back to back so they do not slide together like they are packed, this will make it easy to get out later.When they start to simmer turn off burner. This process softens the rubber, getting the best seal possible.).
• Chop unpeeled rhubarb finely. Place into 4 qt saucepan with water.
• Bring to boil on high heat. Reduce heat to medium, simmer 2 minutes or until rhubarb is tender.
• Measure EXACTLY 4 1/2 cups prepared rhubarb in 6-8 quart saucepan, they mean COOKED HERE.
• (I measured out 4 1/2 cups Rhubarb and found that when you cooked it of course it cooked down, so this is why I changed the ingredient list to 6 1/2 cups).
• Stir in pectin with rhubarb. Cook for 2 minutes at a roiling biol. Add sugar. Add butter to reduce foaming.
• Stirring constantly, bring to full rolling boil (a boil that does not stop when stirring) on high heat. Boil exactly 1 minute at a full rolling boil.
• Skim off foam, with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops.(I never fill this full, I only fill to shoulder of jar, but this is what Kraft says).
• Wipe jar rims and threads clean.Cover with two piece lids. Screw bands tightly.
• (I keep a bowl ready to spoon the extra jam, into.).
• Place jars in elevated racking canner. Lower into canner.
• Water must cover jars by 1-2 inches (more for higher altitude).
• Add boiling water if necessary (and ONLY BOILING WATER).
• Cover with lid of canner and bring to gentle boil for 10 minutes.
• Remove jars. Place upright on towel and cool completely.
• After jars cool completely check seal by pressing middles of lids with fingers.
• If lid springs back it is not sealed, refrigerate these jars.
• Kraft kitchen tips:.
• After skimming foam add a few drops red food coloring.
• Altitude chart: above 1,000 ft, increase processing time as indicated.
• 1,001 to 3,000 ft Increase processing time by 5 min.,.
• 3,001 to 6,000 ft increase processing time by 10 min.,.
• 6,001 to 8,000 ft increase processing time by 15 min.,.
• 8,001 to 10,000 ft increase processing time by 20 minutes.
• Every once in a while, you may find your jam does not set the way you expected. If your efforts resulted in a runny batch, try our remake directions to improve your jam. If your jam still does not set, you can always use it as a glaze or syrup.
• Go to Kraftfoods dot com for these instructions.
• (NOTE:Sure Jell, Certo, and MCP all have different recipes.).
• My notes are in ( ) brackets.

Steps:

• Combine rhubarb, water, and maple syrup in a pot. Bring to a simmer over medium-low heat, stirring occasionally, until rhubarb is soft and water is absorbed, 10 to 12 minutes.
• Remove from heat and stir in chia seeds and vanilla extract. Let cool and pour into 2 small jars or a plastic container. Store in the fridge for up to 2 weeks.