UKGuy Posted June 20, 2006 Share Posted June 20, 2006 4 Rhubarb Jams (Made w/a variety of gelatins & canned pie fillings) The following rhubarb jams, are made with fresh rhubarb, a variety of boxed gelatins, and a variety of canned pie fillings. I've even made these jams with frozen rhubarb ( thawed ). Just be sure you save the liquid from the thawed rhubarb, and add it to the kettle when cooking. Rhubarb Blueberry Jam Makes: 4 pints Prep Time: 1 hour 15 mins. 6 cups sliced rhubarb, cut into 1/2 inch pieces 4 cups granulated sugar 1 (6 ounce) box raspberry gelatin 1 (21 ounce) can blueberry pie filling In a large bowl, add rhubarb and sugar; stir to coat evenly. Cover bowl, and place in the refrigerator overnight. The next morning, place rhubarb mixture in a large kettle. Cook over medium heat, stirring constantly; until mixture starts to boil. Lower heat just abit, and cook for 12 minutes ( stirring constantly ). Remove from heat, add the gelatin; keep stirring for 1 minute. Add the can of pie filling; stir until mixed through. Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil. Remove from heat, and carefully ladle into sterilized glass jars; cover with lids. Cool to room temperature, before storing in the refrigerator or freezer. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... Rhubarb Cherry Jam Makes: 4 pints Prep Time: 1 hour 15 mins. 6 cups sliced rhubarb, cut into 1/2 inch pieces 4 cups granulated sugar 1 (6 ounce) box cherry gelatin 1 (21 ounce) can cherry pie filling In a large bowl, add rhubarb and sugar; stir to coat evenly. Cover bowl, and place in the refrigerator overnight. The next morning, place rhubarb mixture in a large kettle. Cook over medium heat, stirring constantly; until mixture starts to boil. Lower heat just abit, and cook for 12 minutes ( stirring constantly ). Remove from heat, add the gelatin; keep stirring for 1 minute. Add the can of pie filling, stir until mixed through. Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil. Remove from heat, and carefully ladle into sterlized glass jars; cover with lids. Cool to room temerature, before storing in the refrigerator or freezer. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... Rhubarb Raspberry Jam Makes: 4 pints Prep Time: 1 hour 15 mins. 6 cups sliced rhubarb, cut into 1/2 inch pieces 4 cups granulated sugar 1 (6 ounce) box raspberry gelatin powder 1 (21 ounce) can raspberry pie filling In a large bowl, add rhubarb and sugar; stir to coat evenly. Cover bowl, and place in the refrigerator overnight. The next morning, place rhubarb mixture in a large kettle. Cook over medium heat, stirring constantly; until mixture starts to boil. Lower heat just a bit, and cook for 12 minutes ( stirring constantly ). Remove from heat, add the gelatin; keep stirring for 1 minute. Add the can of pie filling, stir until mixed through. Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil. Remove from heat, and carefully ladle into sterilized glass jars; cover with lids. Cool to room temperature, before storing in the refrigerator or freezer. ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... Rhubarb Strawberry Jam Makes: 4 pints Pre Time: 1 hour 15 mins. 6 cups sliced rhubarb, cut into 1/2 inch pieces 4 cups granulated sugar 1 (6 ounce) box strawberry gelatin mix 1 (21 ounce) can strawberry pie filling In a large bowl, add rhubarb and sugar; stir to coat evenly. Cover bowl, and place in the refrigerator overnight. The next morning, place rhubarb mixture in a large kettle. Cook over medium heat, stirring constantly; until mixture starts to boil. Lower heat just abit, and cook for 12 minutes ( stirring constantly ). Remove from heat, add the gelatin; keep stirring for 1 minute. Add the can of pie filling; stir until mixed through. Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil. Remove from heat, and carefully ladle into sterilized glass jars; cover with lids. Cool to room temperature, before storing in the refrigerator or freezer. ............................................................ Yummy! Rhubarb Jam 6 cups finely chopped rhubarb 4 cups granulated sugar 1 (8 ounce) can crushed pineapple, undrained 1/2 cup chopped maraschino cherries 1 (6 ounce) box strawberry gelatin In a large bowl, add rhubarb and sugar; stir to coat evenly. Cover bowl, and place in the refrigerator overnight. The next morning, place rhubarb mixture in a large kettle. Bring mixture to a boil over medium heat. Lower heat just abit, and gently boil for 15 minutes (stirring constantly). Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes more. Turn off stove, add dry gelatin; mix well. Transfer to sterilized glass jars; cover with lids. Cool to room temperature before storing in the refrigerator or freezer. Yield: 6 half pint jars of jam ............................................................ Strawberry Rhubarb Preserves 5 cups finely chopped rhubarb 3-1/2 cups to 4 cups granulated sugar *See note below 16 ounces frozen strawberries, in liquid (thawed) 1 ( 8 ounce ) can crushed pineapple, undrained 1 ( 3 ounce ) box Strawberry Jell-O gelatin 1 (3 ounce) box Wild Strawberry Jell-O gelatin In a large bowl, add rhubarb and sugar; stir to coat evenly. Cover bowl, and place in the refrigerator overnight. The next morning, place rhubarb mixture and strawberries in a large kettle. Bring mixture to a boil over medium heat. Lower heat just abit, and gently boil for 15 minutes ( stirring constantly ). Add the ( undrained ) crushed pineapple; cook for an additional 5 minutes more. Turn off stove, add the boxes of dry gelatin; mix well. Transfer to sterilized glass jars; cover with lids. Cool to room temperature before storing in the refrigerator or freezer. Yield: Makes 7 1/2 cups preserves. Note: If using store bought frozen strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I used strawberries which I prepared myself, they're not as sweet as the store bought, so the 4 cups of sugar was the right amount to add to this recipe. Link to comment
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