Sunday, August 7, 2016

We Be Jammin'... a couple... Rhubarb Rose Jam AND Rhubarb Cinnamon Jam

Rhubarb and Rose Petal Jam
Found on betterhomesandgardens

Makes 7 half pints 

6-1/2 cups sugar 

1 cup water 

4 ounces pink or red edible rose petals (6 cups) 

2-1/2 pounds fresh rhubarb 

1-1 3/4 ounce package regular powdered fruit pectin

For syrup, in a stainless-steel, enamel, or nonstick 4-quart Dutch oven, combine 1 cup of the sugar and the water. Cook and stir until sugar dissolves. Bring mixture to boiling. Stir in rose petals.

Remove from heat. Using the back of a wooden spoon, slightly mash rose petals. Cover and let stand for 30 minutes. Strain mixture through a fine-mesh sieve set over a large bowl. Discard petals. Meanwhile, finely chop rhubarb. 

In the same Dutch oven, combine rhubarb and the strained syrup. Bring to boiling over high heat. Reduce heat to medium; simmer for about 2 minutes or until rhubarb is tender. Measure 4 1/2 cups of the rhubarb mixture; return to the Dutch oven. Stir pectin into rhubarb mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in the remaining 5 1/2 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. 

Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Rhubarb and Cinnamon Jam
Found on pinterest

Makes 7 to 8 half pints

6 cups rhubarb, chopped 

1 cup water 

1 box powdered pectin 

1/2 tsp butter (Optional) 

6-1/2 cups sugar 

1 Tbsp lemon juice 

1 tsp ground cinnamon

Add chopped rhubarb and water to a pot and bring to boil on high heat. Reduce heat and simmer until the rhubarb is tender, about 2 or 3 mins. Measure 4-1/2 cups of prepared rhubarb into a large pot.

Slowly stir the pectin and lemon juice into the prepared rhubarb.

Add butter to reduce foaming . Bring to full rolling boil {a boil that doesn't stop bubbling when stirred on high heat, stirring constantly.

Slowly stir in the sugar and cinnamon and return to a full rolling boil for 1 minute, mixture will boil over the pot if you don't stir it.

Remove from heat and skim off any foam.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and assemble lids.

Process 10 minutes in a boiling water bath canner

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