WebDirections Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve …
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WebDirections. Cook the rhubarb and water in a large kettle over medium-high heat for 3 to 5 minutes, or until the rhubarb is soft. Bring to a boil and boil for 2 minutes. …
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WebDirections. Put the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin in a large saucepan and bring to a boil over high heat. Stir in the sugar …
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WebFresh homemade tomato sauce without the need for blanching, peeling, seeding, straining or other traditional (and time-consuming) methods of processing. Cynthia Green 2022-11 …
WebIngredients. 4 ¼ cups diced rhubarb. 4 ¼ cups sliced fresh strawberries. 2 tablespoons lemon juice. 2 (1.75 ounce) packages powdered fruit pectin. ½ teaspoon butter. 10 cups …
It’s really up to you! A delicious and easy rhubarb jam that doesn't require canning or pectin. Chop the rhubarb into 1/2 inch pieces and add to a medium-sized cooking pot. Add the sugar to the bowl and mix well making sure all the rhubarb is coated.
Drain the juice and place in a pot. Boil the rhubarb juice for several minutes, then add the rhubarb pieces back into the pot. Cook for approximately five to ten minutes on medium to high heat until the rhubarb softens completely and the mixture becomes thick. Pour into canning jars, and place lids on the jars.
Measure out your crushed rhubarb to make sure you have 4 cups and put it back in the pan. Add your 1 cup of Erythritol and 1/2 cup of Splenda and the pat of butter. Put the pan back on the heat and bring to a rolling boil. Add the pectin when your rhubarb is at a rolling boil and start a timer for 2 minutes.
While rhubarb is a low pectin fruit (technically a vegetable really…) it’s possible to make a simple rhubarb jam without any added pectin. I make it by simply macerating the rhubarb in sugar overnight.