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

Jalapeño Jam - Blue Ribbon 2010 Carver County Fair

I realize that I have posted pepper jam as an ingredient in a couple of my recipes.  You can find pepper jam in most grocery stores.  I actually can my own Jalapeño Jam and Raspberry Jalapeño Jam.  Both of these are great as an appetizer with the Jam served over Cream Cheese.  You can serve with crackers.

Jalapeño Jam

Ingredients:
4 Large Green Bell Peppers
14 Medium Jalapeño Peppers (be sure to use rubber gloves when working with peppers)
1/2 Fresh Lemon Juice
1 Cup Cider Vinegar
6 Cups Sugar
6 oz Liquid Pectin (both of the pouches that come in the pectin box)

Seed and grind the peppers in a food processor or blender.  Combine with lemon juice, vinegar and sugar in heavy stock pot.  Bring to a rolling boil (a boil that will not stop when stirred) and boil for about 15 minutes, stirring constantly.  Add the pectin and boil for 3-5 minutes more.  Remove from heat and add green food coloring if desired (note:  if entering into any competitions, food coloring is not allowed).  Skim foam and pour into prepared hot jars.  Adjust lids and rings.  Process 10 minutes in a hot water bath.

Notes:

• This may take a couple of weeks to set up.  
• I have never used powdered pectin, only liquid pectin for this recipe.  I would not suggest using powdered pectin, as it may not set up.  
• If you have a lot of foam, you can add up to a teaspoon of real butter, this will help reduce the foam.  
• If you are not entering in any competitions, I would suggest adding green food coloring.  You can get an outstanding green color using food coloring.  
• Only use 12oz or smaller jars.  It will not set up with pint size or larger jars.