Cherry Rhubarb Jam Food

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RHUBARB CHERRY JAM



Rhubarb Cherry Jam image

Make and share this Rhubarb Cherry Jam recipe from Food.com.

Provided by Cindi M Bauer

Categories     Fruit

Time 1h

Yield 4 pints

Number Of Ingredients 4

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

Steps:

  • In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • Cover the bowl, and place it in the refrigerator overnight.
  • The next morning, place the rhubarb mixture in a large kettle.
  • Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
  • Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
  • Add the can of pie filling, and stir thoroughly until mixed through.
  • Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
  • Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
  • Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

Nutrition Facts : Calories 983.6, Fat 0.5, SaturatedFat 0.1, Sodium 36.1, Carbohydrate 249.9, Fiber 4.2, Sugar 201.6, Protein 2.2

CHERRY RHUBARB JAM



Cherry Rhubarb Jam image

Tart and sweet goodness. With rhubarb in season and cherries I had in the freezer added some almond liqueur making this really tasty! Top your morning toast, ice cream with this jam. I made this using The Ball Jam & Jelly Maker, making life real easy!

Provided by Rita1652

Categories     Breakfast

Time 1h15m

Yield 4 1/2 pints

Number Of Ingredients 7

3 tablespoons pectin (Ball Real fruit Classic )
2 cups crushed cherries (i used frozen that I defrosted and then crushed)
2 cups fresh sliced rhubarb
2 tablespoons lemon juice
40 g almond liqueur
1 teaspoon butter
3 cups sugar

Steps:

  • Place pectin in the bottom of the jam & jelly maker.
  • Top with fruits, butter, lemon juice and almond liqueur.
  • Set for jam then press enter.
  • Wait 4 minutes when beeps gradually add sugar.
  • Place lid on.
  • When done press cancel and unplug appliance.
  • Preserve water canning method.
  • Fill Sterilized jars leaving 1/4 inch headspace.
  • Wipe rims and place lids and rings.
  • Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
  • Place at room temperature for 12 - 24 hours.
  • Check lids Will store for up to 1 years.
  • Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long. ;).

Nutrition Facts : Calories 687.2, Fat 1.3, SaturatedFat 0.7, Cholesterol 2.5, Sodium 34.1, Carbohydrate 175.4, Fiber 3.7, Sugar 160.4, Protein 1.4

CHERRY RHUBARB JAM



Cherry Rhubarb Jam image

This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season-it's so delicious on toast and muffins. -Faye Sampson, Radcliffe, Iowa

Provided by Taste of Home

Time 25m

Yield 5 cups.

Number Of Ingredients 5

4 cups diced fresh or frozen rhubarb
1-1/2 cups sugar
1 package (3 ounces) cherry gelatin
1 can (21 ounces) cherry pie filling
1/8 teaspoon almond extract, optional

Steps:

  • In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.

Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

CHERRY RHUBARB JAM



Cherry Rhubarb Jam image

Recipe given to me by a friend. She shared it with us on a camp out. The flavor was just, wow!!! And also so simple.

Provided by Muddyboots

Categories     Fruit

Time 1h10m

Yield 5 cups

Number Of Ingredients 5

4 cups rhubarb
1 1/2 cups sugar
1 (3 ounce) package cherry Jell-O
1 (21 ounce) can cherry pie filling
1/8 teaspoon almond extract

Steps:

  • Dice rhubarb and combine with sugar and let stand 1 1/2 hours.
  • Bring sugar and rhubarb to a boil cooking uncovered for 10 minutes or until tender.
  • Remove from heat and stir in gelatin until dissolved.
  • Stir in pie filling (She didn't cut up the cherries but I will.)
  • Add extracts.
  • Put in jars and refrigerate.
  • Makes 5 cups.
  • After this is cool I plan on freezing five 1/2 pint jars of jam.

Nutrition Facts : Calories 455.4, Fat 0.5, SaturatedFat 0.1, Sodium 53.6, Carbohydrate 108.1, Fiber 2.5, Sugar 61, Protein 7.4

RHUBARB RASPBERRY JAM



Rhubarb Raspberry Jam image

My favorite jam. I pick and freeze rhubarb in the spring and then wait for raspberry season in July. It's so yummy, I make two batches of this every summer.

Provided by Mlooman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 60

Number Of Ingredients 5

6 cups frozen chopped rhubarb
4 ½ cups white sugar
3 cups fresh raspberries
2 tablespoons lemon juice
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)

Steps:

  • Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 17.7 g, Fiber 0.7 g, Protein 0.3 g, Sodium 5.4 mg, Sugar 16.5 g

RHUBARB JAM



Rhubarb Jam image

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!

Provided by CHOLLOW

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h10m

Yield 32

Number Of Ingredients 5

2 ½ pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
⅓ cup orange juice
½ cup water

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.

Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g

CHERRY-RASPBERRY JAM



Cherry-Raspberry Jam image

When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. -Lenora McCulley, Reedsville, Wisconsin

Provided by Taste of Home

Time 25m

Yield 8 half-pints.

Number Of Ingredients 4

2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pounds)
2 cups red raspberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

RHUBARB JAM



Rhubarb Jam image

Make and share this Rhubarb Jam recipe from Food.com.

Provided by NHNichole

Categories     Spreads

Time 25m

Yield 8-10 jars

Number Of Ingredients 3

5 cups washed and cut rhubarb
4 cups sugar
2 (3 ounce) packages Jello gelatin (any red jello, Concord grape is delicious)

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.

Nutrition Facts : Calories 484, Fat 0.1, Sodium 102.1, Carbohydrate 122.7, Fiber 1.4, Sugar 119, Protein 2.3

RHUBARB JAM WITH FRUIT



Rhubarb Jam With Fruit image

I got this recipe from a friend about 30 years ago, and after the friend had also given me an abundance of rhubarb from her garden. This is a very easy jam to make. I love the added crushed pineapple, and maraschino cherries in this jam.

Provided by Cindi M Bauer

Categories     Fruit

Time 45m

Yield 8 half pint jars

Number Of Ingredients 5

6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8 ounce) can crushed pineapple, undrained
1/2 cup chopped maraschino cherry
1 (6 ounce) box strawberry gelatin

Steps:

  • In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • Cover the bowl, and place it in the refrigerator overnight.
  • The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.
  • Lower the heat just abit, and gently boil for 15 minutes (stirring constantly).
  • Add the (undrained) crushed pineapple, the chopped maraschino cherries; cook for an additional 5 minutes.
  • Turn off stove, then add the dry gelatin powder to the kettle; mix well.
  • Transfer the jam to the sterilized glass jars, and cover with the lids.
  • Cool the jam to room temperature, before storing it in the refrigerator or freezer.

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