Grandma's Rhubarb Jam
Hi Everyone and Welcome to our website!
Todays recipe is compliments of one of our viewers from Corner Brook, Newfoundland and Labrador, we thank them for sharing their Grandma's recipe for RHUBARB JAM.
The Rhubarb for this recipe can be fresh or frozen, we are also using canned crush pineapples, strawberry or cherry jello to bring out that bright red colour and set this jam.
Our viewers grandma's recipe calls for more sugar if you wish to add more or use a sugar or choice to work with your dietary needs.
Cook on medium heat for 10 minutes until rhubarb is boiled and stewed.
Cooking the rhubarb jam on a medium heat and for around ten minutes when mixture starts to boil. After remove from heat and add two packages of jello one at a time, mixing it in until all jello is dissolved.
Please continue on to our recipe and video for GRANDMA'S RHUBARB JAM, also I will share with you a link to our NEW cookbook "A Little Taste of Home" https://www.bonitaskitchen.com/cookbook
Ingredients
- Rhubarb - 5 cups
- Sugar - 1 cup
- Crushed Pineapples - 1 can, 540ml
- Strawberry jello powder - 2 packs, 85g each
Instructions
In a medium saucepan add rhubarb, sugar and crushed pineapples, boil for around 10 minutes, stirring occasionally, until rhubarb is broken apart and bubbling into a stew.
While jam is cooking sterilize your mason jars, see method below!
After bottles are ready remove from water unto the counter top on a towel, when rhubarb jam is cooked remove from heat and add two packs of strawberry jello power, stir in to dissolve jello.
Then pour in each mason jar leaving ½ inch from the top, clean rims and cap finger tight. Then put jars back in water bath, see method below.
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 to 10 minutes with the cover on boiler.
6. Leave at room temperature then check your lids, 3 ways.
1. Remove screw cap and lightly run your finger upwards on the lid if it don't remove its sealed, put the screw cap back on tight and date/label each bottle. Then store in cool panty or room.
2. If the lid is not popped up when you touch the middle it means its sealed.
3. If you heard all your jars pop by counting the pops it is seal.
Viewers Recipe, from Corner Brook, NL June 23rd, 2021,
Grandma’s Recipe:
“Mix together and boil until soft (around 10 minutes) 5 cups of rhubarb, 5 cups of sugar (or to taste), 1 tin (20 0z.) of crushed pineapple. Remove from heat and add 2 small packs of Strawberry Jello powder. Stir to dissolve, pour into sterilized jars and seal.”
We have lots of tasty rhubarb recipes available here on our website and youtube, I will share a few links for you to check out. But continue to more pictures of grandma’s rhubarb jam method and more tips and stories.
Rhubarb Muffins and Boiled Icing
Meringue Bowls with Rhubarb and Berry Filling
The forgotten fruit I call rhubarb and so many people don’t like to eat them, but we have so many tasty recipes you can make with fresh or frozen rhubarb.
Sterilizing and Canning Procedures
Prepare your jars while jam is cooking so everything is ready the same time, click the link above to follow steps to sterilizing and canning procedures.
Thank you so much for stopping by and reading our blog and watching the video to our viewers GRANDMA’S RHUBARB JAM, so tasty and easy to make. On behalf of myself and RMHussey Productions and Team please leave us a message and from our kitchen to yours stay safe and enjoy 🙂 Bonita
