Rhubarb Preserves

Rhubarb Jam, Jelly, Marmalade

Rhubarb Conserve     Rhubarb Conserve with Ginger     Rhubarb Marmalade

Rhubarb Crunch Recipe     Rhubarb Marmalade with Lemon     Rhubarb Jelly

Rhubarb - Strawberry Jelly      Rhubarb Pineapple Jelly


Making Rhubarb Jelly

Rhubarb Conserve Recipe

This is a simple and very adaptable recipe.


7 lb Rhubarb
5 lb Sugar
3 Oranges -skin AND pulp- Slice Thin
1 lb Raisins; seeded
 

Boil all the ingredients together, bring to a full rolling boil .  Allow to cool then pour into hot sterile jars seal, and label.
 

For the Best flavor allow this to meld for several days before serving

 

Rhubarb Conserve with Ginger

4 pounds rhubarb

3 pounds granulated sugar

2 pounds brown sugar

1/2 cup preserved ginger

1/3 cup preserved orange

Grated rind and juice of 2 lemons

1 pound seedless raisins

Wash, peel, and cut rhubarb in 1-inch pieces. Mix all the ingredients together and let stand 30 minutes. Simmer for 2 hours, pour into jars, seal, and label.

Also Try

Rhubarb Pineapple Conserve - Big Oven.Com


Gooseberry and Rhubarb Conserve -   epicurean. COM

Ginger and Rhubarb Conserve - celtnet.org




Rhubarb Marmalade

6 cups Chopped rhubarb
6 cups Sugar
2 Oranges

Grind oranges peels and all and Combine with rhubarb
and sugar in saucepan.

Bring to a steady rolling boil for 2 -3 minutes.

Reduce the heat and simmer, uncovered, for about 1 hour.

Pour into hot sterile jars, then process for 10 minutes in a hot water bath.
 

Rhubarb Marmalade with Lemon

4 lb rhubarb
Rinds of 4 lemons
2 oz walnuts
pint water
5 lb sugar

Quantities can be reduced proportionately.

Wash and trim the rhubarb, Cut into approximately 1" lengths. Put into a preserving pan with the water, grated lemon rind and chopped walnuts.
Bring to the boil and simmer for about 10 minutes, until the rhubarb is soft.

Add the sugar and stir until it is completely dissolved.

Bring to a full rolling boil - boil rapidly for about 30 minutes.
Pour into hot, clean, sterilized jars and seal & Label at once.

 

Rhubarb Marmalade Recipe - Yum Yum.Com

Pineapple Rhubarb Marmalade  i Chef.com

 

Rhubarb Jelly

5 cups chopped rhubarb
4 cups sugar

1 (6 ounce) box strawberry Gelatin

Combine Rhubarb and sugar and heat to boiling, boil 3-5 minutes.
Process in blender until smooth.
Add Gelatin and Stir well.


Put in pint or pint Mason jars while hot.
Seal and cool.  May be frozen.
 

A variation on the simplified Rhubarb Jelly recipe above would be Rhubarb Pineapple Jelly, the crushed pineapple would be combined with the Rhubarb and sugar before boiling

5 cups chopped rhubarb
1 can (20 oz.) unsweetened crushed pineapple
4 cups sugar
1 (6 ounce) box strawberry Gelatin
 

Rhubarb - Strawberry  Jelly 

{From Clemson University Extension}


1 pounds red stalks of rhubarb
1 quarts ripe strawberries
teaspoon butter or margarine (optional to reduce foaming)
6 cups sugar
6 ounces Fruit Jell Pectin

Wash and cut rhubarb into 1-inch pieces and blend or grind. Wash, stem and crush strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice. Measure 3 cups of juice into a large saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam and fill hot, sterile jars, leaving -inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath.
Yield: About 7 half-pint jars
 

 

Also Try

Rhubarb Rosemary Jelly Recipe {Day Recipes}

 

Rhubarb Crunch Recipe

2 cups Rhubarb
1 tsp. lemon juice
1 large pkg. white cake mix
1/2 cup chopped nuts

1 can cherry pie filling
1 stick melted margarine

Preheat oven to 350F.
Spread pie filling in the bottom of a 9" square pan.

Sprinkle with lemon juice. Combine dry cake mix, nuts, and melted butter.

Sprinkle over the pie filling.
Bake 40-50 minutes until
golden brown.

 

Also try Rhubarb Recipes from the Past


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