Post by carnation037 on Jan 18, 2003 23:01:22 GMT -6
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.
Post by carnation037 on Jan 18, 2003 23:02:50 GMT -6
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.
Post by carnation037 on Jan 18, 2003 23:04:43 GMT -6
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. xxx 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.
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.