Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.rubarb jam racipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(rubarb jam racipe?),it will help you,my kids.
Answers:
This is really tasty - especially good on fresh homemade bread.
Ingredients:
5 cups finely chopped rhubarb
5 cups white sugar
1 can (20 oz.) crushed pineapple
2 packages (3 oz. each) strawberry Jello
Directions:
In a large saucepan mix rhubarb, white sugar and pineapple (including juice). Bring to boil and simmer for 20 minutes, stirring often.
Add Jello, and stir until completely dissolved. Remove from heat, pour into sterilized jars and seal.
Other Answers:
Get Rhubarb.
Smash Rhubarb.
Eat Rhubarb.
6 cups prepared fruit (buy about 3-1/2 lb. fully ripe rhubarb)
2-1/4 cups water
1/4 cup lemon juice
1 box MCP Pectin
1/4 teaspoon butter or margarine
8-1/2 cups sugar, measured into separate bowl
Few drops red food coloring
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
CHOP unpeeled rhubarb into small pieces; place in large saucepan. Stir in water and lemon juice. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 6 cups prepared rhubarb into 6- or 8-qt. saucepot.
STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat; skim off any foam with metal spoon. Stir in food coloring.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Source(s):
Kraft Foods
I make jam myself, but I have never tried any rhubarb jam - I don't really like rhubarb that much. But here is a website that has lots of recipes for rhubarb preserves.
http://www.rhubarbinfo.com/recipe-jam.html##index_jam_23
Hope this helps.
Ingredients:
5 c Rhubarb
1 sm Jello powder
3 c White sugar
Procedure:
Cook rhubarb and then add sugar, mixing well. Add Jello and stir until dissolved. Seal in jars
Rhubarb is an wonderful plant, with many uses and application. Since June 1994 these web pages have been available to anyone interested in gaining an understanding and appreciation of this fine vegetable. This compendium is a collection of rhubarb information from many sources. Some of the information is from world wide web pages or postings to various news groups (rec.gardens, rec.food.cooking, rec.food.recipes), some is from my own personal rhubarb growing experience, and some has been directly contributed by friends, associates, and visitors to The Rhubarb Compendium.
This compendium is divided into a series of short chapters to make reading easy and downloading the many (conveniently sized) images faster.
Source(s):
http://www.rhubarbinfo.com/
Marylin's Rhubarb Strawberry Jam Recipe
Here's a really easy and quick jam recipe using rhubarb.
Cut rhubarb in half inch slices.
Stir rhubarb and sugar together. (3 cups should be enough.)
Let stand for 2 to 3 hours. The rhubarb juices will be drawn from the plant to make a liquid for cooking in.
Bring to a full boil, and boil for 5 minutes.
Add jello, stir well.
Pour into clean hot jars, put on seals, rings and tighten down.
Process for 10 minutes in boiling water bath.
Good Cookin',
Easy Rhubarb Jam
Ingredients:
5 cups diced rhubarb
1 small can crushed pineapple (drained)
2 cups sugar
Procedure:
Mix and let stand 2 hours, then boil 12 minutes, remove from heat add 1 small package strawberry jello stir and jar or put in plastic containers, Refridgerate Also freezes well
Ingredients:
2 1/2 lb Rhubarb
1 1/2 lb Sugar
1/2 c Water
2 ea Orange, rind & juice of
Procedure:
Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal.
Source(s):
www.rhubarbinfo.com
The first thing to ask yourself is, "How well do I like rhubarb?"
If you really like the taste, then all you need is rhubarb and a little sugar.
I cut the rhubarb into 1/2 inch pieces.
I add sugar at the rate of 1 cup per 4 cups of rhubarb pieces.
I heat it slowly in a heavy stainless pot til it comes to a boil, stirring occaisonally.
Once it comes to a full boil, I reduce the heat to a simmer until it passes the jell test. (Chill several saucers in the freezer. put a tablespoon of sauce on the saucer. If, when you draw your finger thru' the sauce, it stays seperated, it's done.)
Pour into sterilized jars and seal.
You can't get any simpler than that.
Rhubarb Jam Recipe
Ingredients:
2 1/2 pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
1/3 cup orange juice
1/2 cup water
Directions:
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 in the refrigerator.
This recipe for Rhubarb Jam serves/makes 2 pints.
Source(s):
http://mixes.cdkitchen.com/recipes/recs/1234/RhubarbJam72953.shtml
A Rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!"
Original recipe yield: 2 pints.
Prep Time:
10 Minutes
Cook Time:
45 Minutes
Ready In:
55 Minutes
Servings:
32 (change)
INGREDIENTS:
* 2 1/2 pounds fresh rhubarb, chopped
* 2 cups white sugar
* 2 teaspoons grated orange zest
* 1/3 cup orange juice
* 1/2 cup water
DIRECTIONS:
1. 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 in the refrigerator.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.rubarb jam racipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(rubarb jam racipe?),it will help you,my kids.
Answers:
This is really tasty - especially good on fresh homemade bread.
Ingredients:
5 cups finely chopped rhubarb
5 cups white sugar
1 can (20 oz.) crushed pineapple
2 packages (3 oz. each) strawberry Jello
Directions:
In a large saucepan mix rhubarb, white sugar and pineapple (including juice). Bring to boil and simmer for 20 minutes, stirring often.
Add Jello, and stir until completely dissolved. Remove from heat, pour into sterilized jars and seal.
Other Answers:
Get Rhubarb.
Smash Rhubarb.
Eat Rhubarb.
6 cups prepared fruit (buy about 3-1/2 lb. fully ripe rhubarb)
2-1/4 cups water
1/4 cup lemon juice
1 box MCP Pectin
1/4 teaspoon butter or margarine
8-1/2 cups sugar, measured into separate bowl
Few drops red food coloring
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
CHOP unpeeled rhubarb into small pieces; place in large saucepan. Stir in water and lemon juice. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 6 cups prepared rhubarb into 6- or 8-qt. saucepot.
STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat; skim off any foam with metal spoon. Stir in food coloring.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Source(s):
Kraft Foods
I make jam myself, but I have never tried any rhubarb jam - I don't really like rhubarb that much. But here is a website that has lots of recipes for rhubarb preserves.
http://www.rhubarbinfo.com/recipe-jam.html##index_jam_23
Hope this helps.
Ingredients:
5 c Rhubarb
1 sm Jello powder
3 c White sugar
Procedure:
Cook rhubarb and then add sugar, mixing well. Add Jello and stir until dissolved. Seal in jars
Rhubarb is an wonderful plant, with many uses and application. Since June 1994 these web pages have been available to anyone interested in gaining an understanding and appreciation of this fine vegetable. This compendium is a collection of rhubarb information from many sources. Some of the information is from world wide web pages or postings to various news groups (rec.gardens, rec.food.cooking, rec.food.recipes), some is from my own personal rhubarb growing experience, and some has been directly contributed by friends, associates, and visitors to The Rhubarb Compendium.
This compendium is divided into a series of short chapters to make reading easy and downloading the many (conveniently sized) images faster.
Source(s):
http://www.rhubarbinfo.com/
Marylin's Rhubarb Strawberry Jam Recipe
Here's a really easy and quick jam recipe using rhubarb.
Cut rhubarb in half inch slices.
Stir rhubarb and sugar together. (3 cups should be enough.)
Let stand for 2 to 3 hours. The rhubarb juices will be drawn from the plant to make a liquid for cooking in.
Bring to a full boil, and boil for 5 minutes.
Add jello, stir well.
Pour into clean hot jars, put on seals, rings and tighten down.
Process for 10 minutes in boiling water bath.
Good Cookin',
Easy Rhubarb Jam
Ingredients:
5 cups diced rhubarb
1 small can crushed pineapple (drained)
2 cups sugar
Procedure:
Mix and let stand 2 hours, then boil 12 minutes, remove from heat add 1 small package strawberry jello stir and jar or put in plastic containers, Refridgerate Also freezes well
Ingredients:
2 1/2 lb Rhubarb
1 1/2 lb Sugar
1/2 c Water
2 ea Orange, rind & juice of
Procedure:
Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal.
Source(s):
www.rhubarbinfo.com
The first thing to ask yourself is, "How well do I like rhubarb?"
If you really like the taste, then all you need is rhubarb and a little sugar.
I cut the rhubarb into 1/2 inch pieces.
I add sugar at the rate of 1 cup per 4 cups of rhubarb pieces.
I heat it slowly in a heavy stainless pot til it comes to a boil, stirring occaisonally.
Once it comes to a full boil, I reduce the heat to a simmer until it passes the jell test. (Chill several saucers in the freezer. put a tablespoon of sauce on the saucer. If, when you draw your finger thru' the sauce, it stays seperated, it's done.)
Pour into sterilized jars and seal.
You can't get any simpler than that.
Rhubarb Jam Recipe
Ingredients:
2 1/2 pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
1/3 cup orange juice
1/2 cup water
Directions:
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 in the refrigerator.
This recipe for Rhubarb Jam serves/makes 2 pints.
Source(s):
http://mixes.cdkitchen.com/recipes/recs/1234/RhubarbJam72953.shtml
A Rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!"
Original recipe yield: 2 pints.
Prep Time:
10 Minutes
Cook Time:
45 Minutes
Ready In:
55 Minutes
Servings:
32 (change)
INGREDIENTS:
* 2 1/2 pounds fresh rhubarb, chopped
* 2 cups white sugar
* 2 teaspoons grated orange zest
* 1/3 cup orange juice
* 1/2 cup water
DIRECTIONS:
1. 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 in the refrigerator.
correctness,It's Non-profit and only for informational purposes.
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