Rhubarb Jam

I need a recipe to make rhubarb jam

REAL rhubarb jam

5 cups diced rhubarb
3 cups granulated sugar
1 package unflavored gelatin

Wash rhubarb stalks thoroughly and cut into half inch pieces. Place in large bowl.
Pour 23 / 4 cups sugar on top of the rhubarb and refrigerate overnight. The sugar will draw water from the rhubarb.

Bring the mixture to rhubarb and sugar to boil in a saucepan or microwave. Bake 10 minutes or until tender.

Meanwhile, mix the cup 1 / 4 of sugar with the package of gelatin. When the rhubarb is cooked, remove from heat and add gelatin, stirring until gelatin is dissolved.

Pour into containers and refrigerate.

Rhubarb Jam
5 cups sliced rhubarb (very thin)
5 cups sugar (or less)
2 (3 oz) package strawberry gelatin dessert with Jell-O
1 (15 ounce) package frozen strawberries (in cash)
1 (20 ounces) crushed pineapple

Bring to boil everything BUT JELLO.
Stir constantly.
Hard boil for 5 minutes.
Lower the heat a few.
Add Jello and stir until dissolved.
Pour into sterilized jars 5 quart.
Note: I prefer a smooth jam, so I use my hand blender to get rid of some of the majority.
Some people perfe jam tracks.
I usually store it in my fridge, but for a short time, I am sure that the jars would be sealed.

Rhubarb
For every 450g (1 lb) rhubarb can:
450g (1 lb) sugar
Half a lemon, zest only

Wipe dry the rhubarb, remove the twine or bark and weighed.
Put in a preserving pan with sugar in the above report.
Chop finely grated lemon, add the other ingredients.
Place the preserving pan over low heat.
Keep stirring to prevent the rhubarb from burning.
When the sugar has dissolved, increase heat.
Boil until the jam is done, taking care to keep it well skimmed and stirred with a wooden spoon or silver.
Pour into sterilized jars.
Cool and cover with tight lids.
Store in a dry place.

Time: If the rhubarb is young and tender, 45 minutes from the time it simmers too old rhubarb, 1 ¼ to 1 ½ hours.
Adequate: About 600ml (1 pint) of sliced rhubarb to fill a 450g (1lb) pot.

This recipe is all natural and free of gelatin ... Enjoy!


Original recipe yield:
2 pints

Preparation time 10 minutes
COOKING TIME 45 min
READY IN 55 min
U.S. Metric

Serves about scaling and conversions

INGREDIENTS
2 1 / 2 pounds of fresh rhubarb, chopped
2 cups white sugar
2 v. teaspoon orange zest
1 / 3 cup orange juice
1 / 2 cup water
MODE
In a saucepan, combine rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thickened. It will thicken more as it cools. Pour into hot sterile jars and seal with lids and rings. Store in refrigerator.

REAL rhubarb jam

Five cups of rhubarb, diced
3 cups granulated sugar
1 package unflavored gelatin

Wash rhubarb stalks thoroughly and cut into half inch pieces. Place in large bowl.
Pour 23 / 4 cups sugar on top of the rhubarb and refrigerate overnight. Sugar will draw water from the rhubarb.

Bring the mixture to rhubarb and sugar to boil in a saucepan or microwave. Bake 10 minutes or until tender.

Meanwhile, mix the cup 1 / 4 of sugar with the package of gelatin. When the rhubarb is cooked, remove from heat, add gelatin, stirring until gelatin dissolves.

Pour into containers and refrigerate