Ang, I searched "rhubarb jam" and didn't find a recipe, but found you mentioning your homemade

J

joe

Well-known member
Could you share the recipe? If so, can I freeze it rather than can it? It's hot, I'm canning-phobic, and I have lots of freezer space.

Thanks!

 
I'll find it, and I usually always freeze it. It's the one made with jello, so you might be looking

for a more "pure" jam, but this one works well for me.

 
and my goodness, but I can't believe how hot it is---still---down your way. I have frosty crunchy

grass in the mornings now. goodbye flowers and tomatoes and time to pick those apples.

 
I have a strawberry-rhubarb without pectin. I also wonder how long the jello will hold? I've seen

several recipes which use jello for the set but I've always wondered how well it worked over the long term.

Some of my preserves sit around for as much as a year and while they're still good, (my record hold is 5 years) after that first year, I will often just toss 'em.

Thoughts?

 
Yesterday was hell--110 near the coast! Today we're only in the 90's here but

inland it's still triple digits. September is always our hottest month, but this is a new record.

Not exactly the time to start a canning carreer! Thank you for posting the recipe, and I'm glad it can be frozen.

 
Jacques would say "Don't tell Steve you're making jam. He might stop sending us his!

Mon Dieu and Sacre Bleu too.

 
Thoughts? Toss 'em my way. Can your recipe be made without the strawberries?

I know I'm in the minority, but I've never thought the two complemented each other. Besides, strawberries are long out of season.

Thanks,
Joe

 
Yes, it can be made without the strawberries but it'll need SOMETHING with pectin in it but . . .

maybe this recipe from BA would float that boat. I haven't tried it yet but it's on my "try-this-when-you-have-a-surfeit-of-rhubarb" list:

Rhubarb-Ginger Jam

Bon Appétit | July 1997. From Reading House innkeeper Rita Newell. Makes 1 ½ Cups

One 1lb package FROZEN SLICED RHUBARB (unthawed)
1¼ cups SUGAR
3 Tbsp chopped CRYSTALLIZED GINGER (about 1 oz)
1 tsp grated LEMON PEEL

Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes.

Transfer to bowl. Cover; chill. Can be prepared 1 week ahead. Keep chilled.

 
Not to worry, I automatically translate inj my head. It would be more like,,,

Not to tell Esteve what you are doing of the jam now because maybe he is stopping to send to us of the confiture of the fig. Esteve is make zee best.

 
My only reservation about the jello is that I have a lot of vegetarian friends

who would not want the gelatin. (Please don't tell me pectin is an animal product, lol)

Plums sound excellent!

 
And you'd probably laugh at lots of other things we say!

"Fixin' to" do something is the one that usually cracks up non-Texans.

I'm not as bad as some. At least I don't use y'all for one individual although I do hear it quite a bit.

 
I'm married to a Mississippian, I've heard "y'all" applied to groups, individuals and pets. "Fixin"

is another one of them great words. Although I'm a card carrying "Yankee Jewboy", I'm working on an English to Southern dictionary but it's a long row to hoe.

I'm hoping all y'all wlll understand what I'm fixin' to do. Bah-bah, now.

 
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