Saturday, April 30, 2011

Strawberry Rhubarb Jam

The rhubarb harvest in our area is just beginning.  The first crop from my garden went into jam this week...and we enjoyed it on fresh biscuits before it had a chance to cool off. 


  • 5 cups chopped rhubarb
  • 3 1/2 cups sugar
  • 1/4 cup orange or apple juice
  • 1 small package strawberry flavored gelatin
  1. Combine chopped rhubarb, sugar and juice. 
  2. Stir well and allow to sit for about an hour.
  3. Bring to a boil over medium heat....and continue to boil for 12 minutes, stirring continually. 
  4. Remove from heat and stir in gelatin.
  5. Pour into sterile jars and refrigerate.  (Can also be frozen).


Enjoy...

44 comments:

  1. I was SO excited this morning to see this recipe! I have been enjoying some strawberry rhubarb jam from our local Amish market and now I can make my own....my mouth is watering just thinking about it!

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  2. One of my favorite childhood memories -- picking rhubarb from the backyard, filling a tea cup with sugar and chowing down on the stalk dipped in sugar....

    Thanks for the smile!

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  3. "One of my favorite childhood memories -- picking rhubarb from the backyard, filling a tea cup with sugar and chowing down on the stalk dipped in sugar...."

    You, too, Lois?! ;) My Irish grandmother did this for us in Northern Ontario

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    1. My family does this too, but only on the Irish side, is it an Irish type of thing? fun!!

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    2. We did the same thing in Nova Scotia... Fond childhood memories, indeed!

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    3. WE did the same in Quebec city, I learned it rom French Canadian neighbors :)

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  4. oh i picked rhubarb but i never dipped it in sugar, i always sprinkled salt on it and ate it. yummy! only you could only eat one stalk at a time or end up with a stomach ache!
    also, my grandmother made WONDERFUL blueberry rhubarb jam! i'm wondering if the recipe would be the same only substitute blueberries for the strawberries?

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  5. great simplicity with a pantry item rather than packaged pectin - thank you for sharing...did not know you could eat raw rhubarb, will have to try it!

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  6. I've made this exact recipe. I love the combination. My favorite pie is strawberry rhubarb. The rhubarb I've picked so far has all gone into crisp. As I was cleaning out my freezer the other day, I realized I still have a bit from last year. Perhaps it should go into jam.

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  7. Just add a dollop of whipped or clotted cream like the Brits do and voila - high tea :). Can't wait till our rhubarb is ready here in Ontario!
    Our church does a Rhubarb and Rhummage Event the first Saturday in June - I might have to make some of this jam for the tea room this year. BTW we call our tea room "The Rhuby" :).

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  8. Nothing like fresh jam and biscuits.

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  9. I love the rhubarb jam recipe but I need help some tips for great biscuits. Mine are just not that great. Help please...

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  10. I just made my first strawberry rhubarb pie of the season yesterday for my husband's birthday. This jam recipe looks like something I'll use when our sweet strawberries come in season.

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  11. How long do these keep in the fridge and freezer?

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  12. Shauna...I used the biscuit recipe posted on our blog by Charlotte, and they turned out just fine. If you click on the highlighted words 'fresh biscuits'...it will take you right to the recipe.

    Caitlyn...the jam will keep nicely in the fridge for six weeks and in the freezer for a year. Do not fill the jars right to the top if you plan to freeze them...to allow room for expansion.

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  13. I have been wanting this recipe for years, and I finally have it! Thanks for publishing, I am wishing I could process it for beautiful gift giving, do you think it would ruin it to process it for the shelf instead of the fridge or freezer?

    Thanks so much, I also shared it with my daughter who is new at raising rhubarb.
    xoxo
    Joni

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  14. Mmmmmmmmmm, I was just out looking at my rhubarb thinking i could probably pick in the next 2 days. (I am in Southern Ontario) I love the strawberry rhubarb combination and seeing as how it will be weeks before we have strawberries this will be in the making.
    Thank you!!
    Anne

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  15. This recipe sounds so good, and simple too. Must try the biscuits.

    I've been noticing that the date does not appear on the recipes (blogs)anymore. Sometimes I fined it useful to reference a favorite recipe by the date. Thanks.

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  16. Have you ever used frozen rhubarb to make this? I only have about 2 cups from the backyard... and some in the freezer, would it taste just as good?
    I'm hoping to make some tomorrow afternoon- thanks for the recipe!!!

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  17. My hubby is diabetic, I wonder if anyone might have tried using sugar-free jello with this recipe? It sounds so delicious and easy. Big thanks

    Barbara

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  18. So jealous that you have rhubarb already! We are in the middle of a snow storm (although, there are places that have way more snow than us right now!)....Hopefully this is the last one for this winter! And I'm going to find myself a rhubarb patch somewhere this year!

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  19. Old Centennial Farmhouse...it can definitely be processed in a hot water bath immediately after being ladled into jars.

    Anonymous...I see no reason why it wouldn't be just fine using frozen rhubarb. Give it a try...and let us know.

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  20. My Gram used to make this jam when I was very young! She always told me it was an "old family recipe" passed down from her Mennonite mother and someday she would write it down for me. "Someday" didn't happen but it is wonderful to have the recipe now. This jam is going to make some friends and family very happy. Thank you so much for posting this! :)

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  21. I did make this. Very yummy!!! I like it a bit more tart so after the first batch added 1 tablespoon of lemon juice to each batch. Processed in boiling water bath for 10 minutes and have 15 jars so far. Want about 2 dozen more for gift baskets. Thank you for a wonderful recipe!!

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  22. Ooh! I'm so excited to try this! Have you ever reduced the sugar? I would like to half it. It should still set from jello, no?

    Maxine

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  23. Maxine...I have never tried to reduce the sugar...but why not try? I would not reduce it by 1/2...but just cut back a little. Let us know how it turns out.

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  24. I too make this but with a little less sugar & low sugar pectin. This spring I tried strawberry blueberry rhubarb & it's delicious! Can't wait to make more this weekend.

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  25. Hi! I was wondering if you gals have any really good raspberry jam recipes that don't require any pectin? I am always on your website and I just love all your recipes and have tried many of them. Thanks

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  26. Wendy ...
    As not one has responded about the no pectin raspberry jam so far.. I did a google searcha nd foud this one ... http://www.epicurious.com/recipes/food/views/Old-Fashioned-Raspberry-Jam-230700
    I have not tried it, but it sounds simple enough. Often times no pectin jams use more sugar and take longer cooking time, since those are the things that gel or thicken the jam. You may have to try cooking the berries and sugar until you see it almost caramelizing, Before ladeling it all into jars ...take a small amount and put it in the fridge to cool and see if it's done according to your liking.
    Hope that helps.

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  27. This is SO easy and tastes amazing! My favorite suprise about it - NO STRAWBERRIES. Which makes it inexpensive! Thank you so much for sharing.

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  28. Try this recipe with Raspberry or Blackberry jam - awesome!

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  29. can you tell me if I process in a hot water bath immediately after being ladled into jars how long it will keep on the shelf? Will it keep for a year?

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    1. I'm sorry, but I have never processed this jam so am unable to answer your question. I'm guessing it would easily last a year.

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    2. Did you ever try to water bath this and see if it keeps? I'm wanting to try that, too...

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  30. When do you add the strawberry flavoured gelatin?

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  31. UhOh read it again and I see where to add the gelatin!

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  32. Does anyone have a


    When you cut up the rhubarb, do you take all the strings off the raw rhubarb? I'm very inexperienced at this and after it's done, there seems to be a lot of strings in the jam. Is this supposed to be or do you strain it after it has cooked? help

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    1. No...you don't strain the jam. The finer you chop the rhubarb, the less 'stringy' it will be. And I think young rhubarb is less stringy than more mature as well. Hope this helps!

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    2. Thank you Judy, I have tried it once but I guess I'll have to eat my mistakes. Ha Ha I'll try again. It is delicious but I want to give it as gifts for Christmas This is my favorite page and I love your book!!

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  33. We bought some rhubarb jam in Maryland this weekend, and "if it's rhubarb, I love it." BUT there were no pieces of rhubarb in it. I want to make a rhubarb jam that obviously has some little pieces in it - how to do that? Cook it for less time than you state??

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  34. I made this jam today! WOW! It is sooooo good! I just heaped a big tablespoon full of the very warm jam onto some bread. Delicious! Thank you!

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  35. auntynobby@hotmail.co.ukAugust 25, 2013 at 11:55 PM

    Being a Brit we don't measure in "cups". Could you give the grammes equivalent? I'd love to make this. I have so much rhubard in my freezer.

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