Grandma Rose's Rhubarb Jam Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 6 lbs. Rhubarb cut in half inch pieces cubed
1 20-oz. can crushed pineapple
5 c. sugar
3 small oranges washed but unpeeled
1 c. chopped walnuts
1-1/2 lbs. frozen strawberries pulsed in a food processor to a thick chop
1 large pkg. strawberry jello (OPTIONAL)
|
|
Directions: |
Directions:Cut oranges into wedges & feed sections rind and juices through a hand grinder or pulse in food processor until you have a fine pulp & place in a separate bowl. Add cubed rhubarb pieces with pineapple, sugar, & ground oranges into large stainless (or non aluminum pot) and bring to a boil.
Reduce heat to simmer & stir frequently until the mixture is thick; like a spreadable jam.
Remove from heat. Add chopped strawberries and walnuts and stir well.
OPTIONAL
Mix strawberry jello according to directions and add to jam as it cools. This will give the jam a more red color. Use a canning funnel to ladle jam into sanitized canning jars and (1) Seal with melted canning wax or (2) Process filled jars with canning lids as you would in a boiling water bath. See instructions with Ball canning jars. |
|
Number Of
Servings: |
Number Of
Servings:11-12 1/2 pint jars |
Preparation
Time: |
Preparation
Time:About 2 hours |
Personal
Notes: |
Personal
Notes: Spread on toasted Italian bread this jam is the best!
Note:
If you grow your own rhubarb and are familiar with cooking it as my father and grandmother were, it may
end up having a greenish color. We never used to mind this because we loved the flavor so much: both tart and sweet! However, some people may want to add more red color.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Grandma Rose's Rhubarb Jam is from