Jams for Sale

I went a little overboard yesterday.  Homemade Jams for sale, if you don't use the recipes below to make them on your own.
$5.00 for a 1/2 pint jar.  Local Delivery.
Varieties:  

• Rhubarb Ginger
• Rhubarb Lime Ginger
• Rhubarb
• Strawberry Rhubarb
• Strawberry

Strawberry Lemon Limeade

INGREDIENTS

·         1 cup sugar (can reduce to 3/4 cup)

·         1 cup water (for the simple syrup)

·         4 Lemons

·         3 Limes

·         ½ Cup Strawberries, Chopped

·         3 to 4 cups cold water (to dilute)

Instructions

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

While the sugar is dissolving, use a juicer to extract the juice from lemons and limes. 

Add the lemon juice, lime juice, strawberries and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice, sliced lemons.

Yield: Serves 6.

Rhubarb Jam

Ingredients:

5 cups prepared chopped rhubarb

5 cups sugar

½ tsp. butter or margarine

2 pouches Liquid Pectin (1box)

 4 drops red food coloring

Cooking Instructions:

Cook rhubarb over low heat until tenders.  Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat and skim any foam. Stir in food coloring.  Place in sterilized jars with new lids.  Process 10 minutes in hot water bath.

Yields 8 cups

Strawberry Rhubarb Jam

Ingredients:

4 c. strawberries
2 c. chopped rhubarb
1/4 c. lemon juice
1 pkg. powdered pectin
5 1/2 c. sugar

Cooking Instructions:

Crush strawberries in pot. Add rhubarb, lemon juice and pectin. Bring to a boil. Add sugar all at once. Boil for 1 minute. Remove from heat and skim any foam. Pack into jars leaving 1/4 inch space at the top. Place in sterilized jars with new lids.  Process 10 minutes in hot water bath.

 Yields about 8 cups.

Rhubarb Lime Ginger Jam

Ingredients:
4 cups rhubarb

1 Lime, juiced

Zest of 1 Lime
2 Tablespoons minced fresh ginger
4 drops red food color
1 package powdered pectin
5 cups sugar
Cooking Instructions:
Chop rhubarb into 1/2 inch chunks. Place in large stock pot and cook over low until rhubarb is soft. Add ginger, lime zest, lime juice and pectin; cook over high heat, stirring constantly until mixture reaches a full rolling boil (cannot be stirred down). Add sugar all at once, and bring back to a full rolling boil. Cook, stirring constantly, for 2 full minutes. Remove from heat and add food color. Place in sterilized jars with new lids.  Process 10 minutes in hot water bath.

Yields about 6 ½ Cups

Rhubarb Ginger Jam

Ingredients:
4 cups rhubarb
2 Tablespoons minced fresh ginger
4 drops red food color
1 package powdered pectin
5 cups sugar
Cooking Instructions:
Chop rhubarb into 1/2 inch chunks. Place in large stock pot and cook over low until rhubarb is soft. Add ginger and pectin; cook over high heat, stirring constantly until mixture reaches a full rolling boil (cannot be stirred down). Add sugar all at once, and bring back to a full rolling boil. Cook, stirring constantly, for 2 full minutes. Remove from heat and add food color. Place in sterilized jars with new lids.  Process 10 minutes in hot water bath.

Yields about 6 ½ Cups