Rhubarb Marmelade

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Rhubarb Marmelade

8 cups rhubarb
2 oranges
4 1/2 cups sugar
1 lemon
1/4 cup finely chopped preserved ginger
In heavy saucepan mix rhubarb and sugar. Let stand overnight. Cut rind from
oranges and lemon into 1 inch pieces, cover with cold water and bring to a
boil. Simmer 15 minutes or until tender, drain, set aside.
Remove pith from oranges and lemon and chop the pulp, add to rhubarb. Bring
to full rolling boil. Reduce heat and cook about 10 minutes; until jam stage
is reached. Remove from heat, add ginger and rind. Stir 5 minutes, skim
foam. Pour into sterile jars. Makes about 7 cups.

[carnation037]

Oriental Rhubarb Jam

1 lb rhubarb finely chopped
3 c granulated sugar
1/2 tsp five spice powder
1/4 c chopped candied ginger
1 dash hot pepper sauce
3 tb lemon juice

In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper
sauce and lemon juice; blend well. Place over low heat, stirring constantly
until sugar dissolves. Bring to boil, skim off foam and cook over medium
heat, stirring frequenly, until mixture becomes transparent and thickens,
about 15 to 20 minutes. Ladle into hot, sterilized jars; seal.
Makes about four 6 ounce jars.

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Rhubarb Pineapple Jam

5 cups finely cut rhubarb
20 oz can crushed pineapple
3 cups sugar

Combine and let stand for 3 hours or overnight.
Cook slowly for 15-20 minutes and add 1 (3 oz) package of strawberry or
raspberry Jello.
When desolved pack in clean jars and freeze or refrigerate.
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Rhubarb and Dried Cherry Chutney

4 cups (2 lbs) fresh rhubarb, 1/2 inch pieces
3 Tbs. sugar
1/2 cup honey
1/2 cup dried cherries
5 Tbs. red wine vinegar
3 Tbs. red wine
2 tsp. mustard seeds
1/2 tsp. kosher salt
Pinch each of cinnamon, allspice, and cayenne
1/2 cup minced red onion
3/4 cup 1/2-inch slices of celery
2 tsp. grated orange zest
1 Tbs. minced jalapeno pepper (no seeds)
2 tsp. lime juice

Place the rhubarb in a colander over a bowl and sprinkle with the sugar. Let
stand and drain for 30 minutes.
In a 10-inch skillet, cook the honey, cherries, vinegar, wine, mustard
seeds, salt, and spices over medium heat until syrupy.
Stir in the onion and celery and cook for 2 minutes to soften. Add the
rhubarb and cook over medium heat for 10 minutes, stirring occasionally to
cook evenly. Avoid overcooking the rhubarb. When done, it should be tender
but still have some texture to it.
Add the orange zest and jalapeno pepper and cook for 1 minute longer. Stir
in the lime juice, remove from the pan, and let cool. Serve at room
temperature or chilled.

[carnation037]

Rhubarb And Fig Preserves

3 1/2 qt rhubarb
1 pint chopped figs
8 c. sugar
1 lemon

Cut rhubarb into small pieces, add sugar and let mixture stand overnight. In
the morning, boil until thick and add chopped figs plus the juice and rind
of 1 lemon. Cook rapidly until mixture is thick and clear. Pack while hot
into sterile, hot jars. Seal immediately.