Adding rhubarb to an existing recipe?
7 years ago
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Rhubarb jam recipe, PLEASE?
Comments (67)Hi All! Not sure if anyone is still out there connected to this thread, but thought I would try. =) My family loves the good old Strawberry Rhubarb freezer jam that uses jello, I love it, too. My problem is, I try to make enough of it to last us all year (they love it that much!), but I dont' want to use that much freezer space. I have tried a couple of recipes this year, water bath recipes, that have not set up. One I was afraid may not have had the right ingredients to be a jar jam, since it didn't set up, so after a few hours, I threw it in the fridge to use as syrup. Low and behold it set. =) So, I found another and tried it. It didn't set either. (What is the longest it should take to set up?) 12 c rhubarb 3 Tbs pectin (powdered) 3 c sugar lime juice cubes (2 or 3?) dash red food color Put sugar on diced rhubarb and let it sit overnight to suck water out. Cooked and reduced it for about 15 miutes with lime juice, and added pectin near end. My recipe is homemade so your mileage may vary. Rhubarb is high acid, though, so it should be safe enough. >>> I like the look of the above recipe very much (it is from further up in this thread), it has very little sugar, doesn't require much in the way of other fruit (I'm trying to be as frugal as possible) and is said to set up. My question is this. Can I use one of my recipes that has not set up, just add commercial pectin to it? (I do like the flavor, just want it to set.) If so, how do I figure out how much pectin to add? I'm new to the jam canning process, and don't have much for local resouces, so I appreciate all the help I can get. Thanks! Gabi...See MoreSugar-free rhubarb recipe?
Comments (4)While it is safe, you may want to do a comparison "test" of frozen vs. canned to see which you prefer long-term. Sugar does offer its own preservative qualities, so without some level of sugar you're likely going to experience changes in texture, color and flavor over time on the shelf. Sweetness can be introduced with other ingredients, but unless you use honey or other natural equivalents you will find there are some other losses. Also, you might want to try small batches with sucralose or alternatives and see if there are issues over time with bitterness. Carol...See MoreHave 1/2 lb. Rhubarb & pint Strawberries...Dessert Recipe?
Comments (7)You could make a strawberry rhubarb cake, with the amounts you have I'd make half a recipe and bake it in a square 8 inch pan. Strawberry Rhubarb Coffee Cake Filling: 3 c Sliced fresh or frozen rhubarb, 1 inch pieces 1 Qt. Fresh strawberries, mashed 2 tb Lemon juice 1 c Sugar 1/3 c Cornstarch Cake: 3 c All-purpose flour 1 c Sugar 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Butter or margarine, cut into pieces 1 1/2 c Buttermilk 2 Eggs 1 ts Vanilla extract Topping: 1/4 c Butter or margarine 3/4 c All-purpose flour 3/4 c Filling: In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop remaining batter by tablespoonfuls over filling. Topping: Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares. Yield: 16-20 servings. Or use the fruit and make a topping for cheesecake, I did that a little while ago and everyone loved it, as long as everyone loves cheesecake. I'm at work, but I'll try to post the recipe tonight. Annie...See MoreRECIPE: rhubarb salsa
Comments (2)I did a google search for rhubarb salsa, and found this one at many recipe sites: Rhubarb Salsa recipe 1 cup granulated sugar 1/4 cup water 1 tablespoon finely shredded orange peel 6 cups rhubarb, sliced 1/2 inch thick 1/2 cup green bell pepper, diced 1/4 cup sweet onions, finely chopped 1/3 cup red onion, finely chopped 1 jalape o pepper, seeded and minced 2 tablespoons honey 2 tablespoons lemon juice 1 teaspoon fresh ginger, grated In a medium, nonstick saucepan, combine the sugar, water and orange peel. Bring to a boil over high heat. Add the sliced rhubarb and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes. Remove from the heat and allow to cool to room temperature. When cool, transfer mixture to a food processor fitted with a steel blade, or to a blender and process until smooth. Scrape the pur e into a large bowl and add the remaining ingredients. Mix well. Serve chilled or at room temperature. Yields about 4 cups. Then, I found this technique for canning rhubarb. Perhaps you can use this canning technique by first following the rhubarb salsa ingredients: Title: Canning rhubarb Categories: Canning, Fruits, Check Yield: 1 Servings 2 lb Makes 1 quart You'll need about 1/2 to 1 cup of sugar for each quart of rhubarb. The exact amount depends on the sweetness of the rhubarb and your taste. If you prefer, can it with a minimum amount of sugar, and add the sugar to taste when you serve it. You'll need the basic equipment and a large bowl. Choose tender, nicely colored stalks, Discard leaves. Wash rhubarb well, trim off ends, but don't peel. Cut stalks into 1 inch lengths. In a large bowl, mix 1/2 to 1 cup sugar with each quart of cut rhubarb. Let stand 3 to 4 hours for juice to develop. Organize and prepare equipment and work area. Heat rhubarb and any juice left in bowl to boiling. Pack into hot jars to within 1/2 inch of tops. If you run out of syrup, use boiling water to fill the jars to within 1/2 inch of tops of jars. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add additional syrup or boiling water, if necessary, to fill to within 1/2 inch of tops of jars. Wipe tops and treads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning, 10 through 19....See More- 7 years ago
7 years ago- 7 years ago
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