Confiture de Rhubarbe
Rhubarb Jam
Oriental Rhubarb Jam
Gingered Rhubarb Jam
Rhubarb Jam
Spiced rhubarb jam
Hot Rhubarb Jam



Confiture de Rhubarbe

1 1/2 kg rhubarb (1 kg when trimmed)
800 g sugar
the juice of a lemon

(Makes 4 jars if you're using the Bonne Maman size)

Rince the rhubarb, trim the ends, halve the stalks lengthwise and dice.
Christine notes that she likes to use young and slender green stalks,
and doesn't peel them, to keep the rhubarb chunks whole.
Combine the rhubarb pieces, the sugar and the lemon juice in a ceramic
or glass dish, cover with parchment paper, and let rest overnight.
In the morning, the sugar will have drained the juice out of the
rhubarb. Put a saucer in the freezer, wash your jars carefully, then
rince them and their lids thoroughly with boiling water, and let dry,
upside down, on a clean kitchen towel.
Pour the rhubarb mixture through a sieve. Bring the syrup you've
gathered to a boil, cover and let it boil for five to ten minutes. The
goal temperature, if you have a candy thermometer, is 110 C (230 F).
Add in the rhubarb, bring back to a boil and let simmer for five to ten
more minutes, stirring gently from time to time.
Take the saucer out of the freezer, and put a drop of jam on it. Tilt
the saucer, and see if the jam is set. If not, let it boil for another
minute, then test again until you've reached the desired consistency.
Pour the jam into the jars, and close tightly. Store in a cool, dark
place for a few months.

Source:
<http://chocolateandzucchini.com/archives/2004/05/rhubarb_jam_what_it_says_about_you.php>





Rhubarb Jam

"A Rhubarb lover's delight! Rhubarb jam, pure and simple, with the
consistency of apple butter. This jam also freezes well, but it will
probably get eaten up before making it to the freezer! Fabulous!"
Original recipe yield: 2 pints.

2 1/2 pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
1/3 cup orange juice
1/2 cup water

In a saucepan, combine the rhubarb, sugar, orange zest, orange juice
and water. Bring to a boil, then cook over medium-low heat for 45
minutes, stirring occasionally, or until thick. It will thicken more as
it cools. Ladle into hot sterile jars, and seal with lids and rings.
Store in the refrigerator.

Source: <http://sidedish.allrecipes.com/az/86346.asp>





Oriental Rhubarb Jam

Categories: Jams
Yield: 4 servings

1 lb Rhubarb finely chopped
1/2 tsp. Five spice powder
Dash hot pepper sauce
3 cups Granulated sugar
1/4 cups Chopped candied ginger
3 Tbsp. 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.

Source:
<http://www.recipesource.com/side-dishes/preserves/oriental-rhubarb-jam1.html>





Gingered Rhubarb Jam

An old recipe for rhubarb jam with no added pectin.

4 cups diced fresh rhubarb
3 cups sugar
3 tablespoons finely chopped candied ginger
2 tablespoons lemon juice
red food coloring, if desired, for color

Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan;
let stand until sugar is moistened by juices, about 20 minutes. Place
over medium-high heat and cook, stirring often, until thick and clear,
about 15 minutes.
Skim off foam and add red food coloring if using.
Ladle into hot sterilized canning jars and seal immediately. Process in
boiling water bath 10 minutes; adjust seals.
Makes about 3 half-pints of rhubarb jam.

Source; <http://southernfood.about.com/od/jamsjellies/r/bl30819b.htm>





Rhubarb Jam

2 1/2 lbs. rhubarb
1 1/2 cup water
1 1/2 lb. sugar
2 oranges (rind and juice)

Wash rhubarb and cut into small pieces. Add sugar and water. Grate rind
of oranges and add to rhubarb. Add orange juice and cook 30 minutes,
stirring occasionally. Fill sterile glasses and seal.

Source: <http://www.rumela.com/recipe/cont_rhubar_jam.htm>





Spiced Rhubarb Jam

Degree of difficulty: Low

1-1/2 lbs rhubarb, cut into 1-to 2-inch pieces (about 6 cups)
2 cups Splenda
1 cup water
2 inch pieces of gingerroot, cut lengthwise in half
1 cinnamon stick
1/4 teaspoon ground cardamom

Combine rhubarb, Splenda, and water in large saucepan; heat to boiling.
Reduce heat and simmer, covered, until rhubarb is tender, about 10
minutes. Strain rhubarb, reserving juice.
Return juice to saucepan; add gingerroot, cinnamon, and cardamom and
heat to boiling. Simmer rapidly, stirring occasionally, until very
thick, 10 to 15 minutes. Discard cinnamon stick and gingerroot.

Stir rhubarb into juice mixture; simmer longer, if necessary to achieve
desired thickness, stirring constantly to prevent sticking and burning.
Pour jam into sterilized pint jars and seal; cool.
Store in refrigerator up to 2 weeks.

Source: <http://www.abc.net.au/farwest/stories/s793992.htm>





Hot Rhubarb Jam

4 1/2 cup thinly sliced rhubarb
1 cup orange juice (fresh or frozen)
1 tsp Orange zest, minced
4 Jalapenos, stemed and seeded (Or any -- (4 to 6) other red chile)
1/4 tsp. salt
6 1/2 cup sugar
1 box pectin or 1/2 bottle Certo

Cook fruit, salt and orange juice in 4 to 6 quart pan, stirring as it
gets to the boiling point. Boil 1 minute. Add pectin and stir until it
reaches a fast boil. Add sugar, stirring well. Bring to a fast boil.
Boil1 minute. Remove from heat; skim off foam. Pour into prepared jars
and seal.

Source: <http://www.pepperfool.com/recipes/jams/hot_rhubarb.html>


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