Tasty rhubarb jam easy to make

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This article was published 13/08/2008 (6591 days ago), so information in it may no longer be current.

Today’s column features two tasty rhubarb jams.

Both are easy to make and do not require the usual canning process, but are instead kept in the fridge or freezer. If you have never made jam before and would like to try, this is a great introduction that yields satisfying results.

Ellen Contois had requested a rhubarb jam recipe. Thanks to Eleanor Brunette who sent in her favourite jam recipe made with rhubarb and fresh raspberries. Linda Evans was looking for a recipe for a freezer jam that has as its main ingredients rhubarb, a can of blueberry pie filling and a package of raspberry Jell-O. Thanks to Irma Friesen of New Bothwell who was quick to reply with the recipe for hers. Thanks also to my mother- and father-in-law, Carroll and Bruce Henderson of Minitonas, who supplied me with most of the rhubarb.

Another popular garden item is swiss chard, and Sherron Litkowich of Oakbank requests swiss chard recipes.

Linda Goodbrandson is looking for a recipe for a pie made with vanilla ice cream and peanut butter. She recalls that the ice cream is partially melted, then mixed with the peanut butter and refrozen.

Dennis Mazur writes that he appreciates all of the recipes that readers provide, and asks if someone may have a spaghetti sauce recipe that duplicates the one served at Grant Park Pizza Place. Lastly, Helen Mandybur puts out another request for the cookies served at Ten Spa in the Fort Garry Hotel.

If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an e-mail to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number. Recipes may not appear right away due to limited space.

Rhubarb raspberry jam

1.5 litres (6 cups) fresh or frozen unsweetened sliced rhubarb

875 ml (3 1/2 cups) white sugar

500 ml (2 cups) fresh raspberries

85 g (3 oz) pkg raspberry flavoured gelatin (not sugar free)

In a large heavy kettle combine rhubarb and sugar. Let stand 15 to 20 minutes or until sugar is moistened. Bring to boiling. Boil, uncovered, for 10 minutes, stirring often. Add berries; return to boiling. Boil hard for 5 to 6 minutes or until thick, stirring often. Remove from heat. Add gelatin and stir until dissolved.

Ladle into half-pint sterilized containers, leaving a 1/2-inch head space. Seal and label. Let stand at room temperature until set. Store the jam up to 3 weeks in the fridge or 1 year in the freezer.

Taste Tester Notes: Rhubarb and raspberries combine well in this very good and easy-to-make jam. Stir the rhubarb and sugar well in a pot, and as it sits the sugar will turn into a syrupy glaze. This makes about 1.5 litres (6 cups) of jam. The jam will continue to thicken in the refrigerator. I didn’t seal the jars, but ladled the jam in and once it cooled, put lids on and refrigerated. If freezing, be sure to allow space for expansion.

Rhubarb blueberry jam

1.25 litres (5 cups) sliced rhubarb

1 litre (4 cups) white sugar

540 ml can blueberry pie filling

170 g (6 oz) large box raspberry Jell-O

Cook rhubarb and sugar on low heat to start. (Time permitting, let the rhubarb dissolve the sugar to liquid. If not, add just a hint of water so rhubarb doesn’t burn). Then turn up the heat and bring jam to a boil. Add the pie filling and the Jell-O and boil to dissolve the Jell-O. Option: Use peach pie filling and orange Jell-O.

Taste Tester Notes: Combine the rhubarb and sugar well in a pot and let sit for about 30 minutes until the sugar turned into a syrupy glaze. Once the mixture comes to a boil, let it gently boil, stir often for about 10 minutes and then add remaining ingredients and gently boil for a couple of more minutes. Ladle the jam into small jars and let it cool on the counter before putting lids on and refrigerating. If freezing, be sure to allow space for expansion. This made about 1.6 litres (6 1/2 cups).