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Carrageen Pudding With Rhubarb And Rosehip Jelly

Ingredients:

1 1/2 pt Milk
1 Strip lemon peel
1/2 oz Prepared dried carrageen *
1 tb Sugar
1 Egg
2 Sticks rhubarb **
4 tb Rosehip or redcurrant jelly

Procedure:

*Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or thicken a soup. If you gather your own fresh, you will need about 2 oz to set a pint of milk. Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar.

**Rhubarb sticks should be sliced and lightly poached with additional sugar.

Bring the milk to the boil with the lemon rind. Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon. Add sugar. Allow the mixture to cool until it is at blood temperature (100 F, 40 C). Whisk the egg till frothy and then whisk in the warm milk until smooth. Pour the mixture through a sieve into a cold-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour. Run hot water over the outside of the mould and turn out the jelly. Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water.

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Blueberry and Rhubarb Jam

Ingredients:

1.00 L rhubarb (about 700 g)
2.00 L blueberries (about 1.4 kg)
250.00 mL water
1.00 L sugar

Procedure:

Trim rhubarb; cut in 1 cm pieces. Combine fruits. Add water; bring to boil and cook 10 min. Add sugar, stirring to dissolve. Bring to boil, stirring frequently. Boil to jam stage (about 15 min). When jam stage is reached remove from heat. Stir and skim 5 min. Pour into hot sterilized jars. Cool and seal. May be stored up to 1 year.

Alternate methods for determining jam stage: 1. The temperature test - mixture should reach 102­C to 104­C. 2. The plate test - use a cold plate from freezer. Pour a small amount of boiling mixture onto plate. Return to freezer; wait 1 min, then check for gelling. If gelling has not occurred return sample to kettle and continue to boil, testing every 2 min. Note: When using this test, remove kettle from heat. Makes about 3 L.

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Blueberry-Rhubarb Jam

Ingredients:

8 c Blueberries
4 c Rhubarb, chopped in 1 inch pieces
1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar

Procedure:

In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint jars.

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Black Currant and Rhubarb Jam

Ingredients:

1.00 L   rhubarb (about 700 g)
1.00 L   black currants (about 800 g)
650.00 mL  water
1625.00 mL  sugar

Procedure:

Trim rhubarb, cut in 1 cm pieces. Combine fruits. Add water; bring to boil and cook 10 min. Add sugar, stirring to dissolve. Bring to boil, stirring frequently. Boil to jam stage (about 3 1/2 min). When jam stage is reached remove from heat. Stir and skim 5 min. Pour into hot sterilized jars. Cool and seal. May be stored up to 1 year.

Alternate methods for determining jam stage: 1. The temperature test; mixture should reach 102­C to 104­C. 2. The plate test; use a cold plate from freezer. Pour a small amount of boiling mixture onto plate. Return to freezer; wait 1 min then check for gelling. If gelling has not occurred return sample to kettle and continue to boil, testing every 2 min. Note: When using this test remove kettle from heat. Makes about 2 L.

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Easy Rhubarb Jam

Ingredients:

5 cups diced rhubarb
1 small can crushed pineapple (drained)
2 cups sugar

Procedure:

Mix and let stand 2 hours, then boil 12 minutes, remove from heat add 1 small package strawberry jello stir and jar or put in plastic containers, Refridgerate Also freezes well

.index jam Lebanon County Rhubarb Jam

Ingredients:

2 1/2 lb Rhubarb
1 1/2 lb Sugar
1/2 c  Water
2 ea Orange, rind & juice of

Procedure:

Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal.

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Making Jams and Jellies With Added Pectin

Fresh fruits and juices as well as commercially caned or frozen fruit juice can be used with commercially prepared powdered or liquid pectins. The order of combining ingredients depends on the type of pectin used. Complete directions for a variety of fruits are provided with packaged pectin. Jelly or jam made with added pectin requires less cooking and generally gives a larger yield. These products have more natural fruit flavors, too. In addition, using added pectin eliminates the need to test hot jellies and jams for proper gelling. Adding 1/2 teaspoon of butter or margarine with the juice and pectin will reduce foaming. However, these may cause off-flavor in a long-term storage of jellies and jams. Recipes available using packaged pectin include:

Jellies--Apple, crab apple, blackberry, boysenberry, dewberry, currant, elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry, loganberry, rhubarb, and strawberry.

Jams--Apricot, blackberry, boysenberry, dewberry, loganberry, red raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry, grape, orange marmalade, peach, pear, plum, rhubarb, strawberry, and spiced tomato.

Be sure to use Mason canning jars, self-sealing two-piece lids, and a 5-minute process (corrected for altitude, as necessary) in boiling water. For more information about jams and jellies see "Preparing butters, jams, jellies, and marmalades".

Purchase fresh fruit pectin each year. Old pectin may result in poor gels. Follow the instructions with each package and the process times recommended below:

Recommended process time for Jellies and Jam with Added Pectin in a boiling-water canner:

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Comments:

USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Microwave Fruit Jam

Ingredients:

2 cups rhubarb -- diced
1 pint strawberries
8 1/4 ounces crushed pineapple -- canned
1 3/4 ounces pectin -- 1 package
4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon peel -- grated

Procedure:

• Do not drain pineapple.
• Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container.
• Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender.
• Stir in fruit pectin; microwave on high 2-4 minutes,until mixture boils, stirring every minute.
• Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute.
• Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate.

Comments:

Yield: about 4 jelly jar sized servings. Serving Ideas : Great to make for gift-giving. Pretty in jelly jars.

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Old Recipe Rhubarb Jam

Ingredients:

15 c  Rhubarb, cut up
8 ea Oranges
14 c  Sugar
1 c  Walnuts

Procedure:

Put oranges through food chopper. Put sugar and oranges over rhubarb and let soak overnight. Next morning cook slowly for 1 1/2 hours. Add walnuts and put in hot jars. This makes 5 to 6 quarts (5 to 6 liters). This recipe is about 50 years old.

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Oriental Rhubarb Jam

Ingredients:

1 lb Rhubarb finely chopped
1/2 ts Five spice powder
Dash hot pepper sauce
3 c Granulated sugar
1/4 c Chopped candied ginger
3 tb Lemon juice

Procedure:

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.

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Peach Rhubarb Jam

Ingredients:

2 Qt. Sliced or fresh rhubarb, 1 inch pieces
4 c Sugar
1 cn Peach pie filling (21 oz.)
1 pk Orange flavored gelatin

Procedure:

In a large bowl, combine rhubarb and sugar; allow to stand over night. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, dice peaches and add with filling to saucepan; return to boiling. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze. Yield: About 7 half-pints

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Pineapple Rhubarb Marmalade

Ingredients:

5 lb Diced rhubarb
5 lb Sugar
3 lg Pineapples
2    Lemons
2 c  Chopped figs
4 c  Water

Procedure:

Sprinkle sugar over rhubarb. Pare and dice pineapple. Combine pineapple parings and water. Boil until liquid is reduced to 2 cups. Strain. Add grated rind and juice of lemons, and pineapples. Cook rhubarb and sugar until clear. Combine the two mixtures. Add figs. Simmer slowly, stirring constantly, until thick.

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Refrigerator Rhubarb Jam

Ingredients:

5 cups rhubarb
3 cups sugar

Procedure:

Boil together, simmer for 15 minutes. Add in a 3 ounce pkg. of strawberry Jell-O. Stir until dissolved, pour into jars and refrigerate. Can be frozen, too.

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Refrigerator Rhubarb Strawberry Jam

Ingredients:

6 cups rhubarb -- diced
3 cups sugar
1 package strawberry gelatin powder

Procedure:

• Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel kettle or pan. Combine the sugar with rhubarb and let stand, covered, overnight.
• Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer, then cook for 12 minutes.
• Remove from heat and stir in one 3-ounce package of strawberry gelatin. Stir until completely dissolved.
• Pour into containers with tight-fitting lids. Store in refrigerator or divide in small portions and freeze.
• Yield: about 1-1/4 quarts.

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Rhubarb And Pineapple Conserve

Ingredients:

4 c Shredded fresh pineapple
1 c Water
8 c Sliced rhubarb
2 Oranges, juice and grated rind
7 c Sugar
1 c Blanched almonds

Procedure:

Place pineapple in a pan with water and cook covered until tender. Add rhubarb, juice and grated rind of oranges, and sugar. Heat slowly, stirring till sugar is dissolved. Cook rapidly until thick and clear. Add almonds and allow to cool slightly. Pour into clean hot jars, allow to cool and seal. (Makes 5-6 1-lb jars)

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Rhubarb Apricot Jam

Ingredients:

2 c  Dried apricots
8 c  Sugar
6 c  Cooked rhubarb 

Procedure:

Soak apricots overnight. In the morning cut in half and add the cooked rhubarb. Place all in a kettle, adding the sugar and cook at medium heat for 20 to 30 minutes or until desired thickness. Pour into hot jars and seal.

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Rhubarb Banana Jam

Ingredients:

4 c  Cooked rhubarb
2 lg Bananas, cut fine
6 c  Sugar 

Procedure:

Mix well and bring to boil and boil for 35 minutes or until thick. Pour into hot jars and seal.

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Rhubarb Conserve

Ingredients:

2 lb Rhubarb
2    Oranges
1/2 c  Chopped nuts
1    Lemon
3 1/2 c  Sugar

Procedure:

Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut in 1/2-inch pieces. Combine all ingredients except nuts and heat slowly until sugar is dissolved. Simmer slowly, stirring constantly, until mixture is thick and clear. Add nuts and cook 5 minutes.

Rhubarb Cherry Jelly

SUBMITTED BY: Nancy

Original recipe yield 2 pints

 

INGREDIENTS (Nutrition)

• 6 cups diced rhubarb
• 4 cups white sugar
• 1 (21 ounce) can cherry pie filling
• 1 (6 ounce) package cherry flavored gelatin

 

DIRECTIONS

1. Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.
2. Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently. Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator. When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.

Rhubarb Recipes

If you're looking for something rhubarbly different, you're in for a pleasant surprise with sugar free rhubarb recipes, jams, and even a frozen rhubarb daiquiri...

Rhubarb Spice Pancakes

Colorful and tasty, these pancakes are like rhubarb cake, only less sweet. Try them for breakfast or dinner. To two cups of your favorite pancake batter, fold in the following ingredients:
3/4 cup finely diced rhubarb
1/2 cup applesauce
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Cook batter on a hot skillet and serve with yogurt, maple syrup or your favorite fresh fruit, jam or jelly.

Sugar Free Rhubarb Pie

The thought of sugar free rhubarb recipes makes your lips pucker. But, sugar free recipes that use rhubarb are easier than you think. For example, take rhubarb cake recipes or rhubarb muffin recipes. When directions call for sugar, replace it with fruit juice concentrates or mild tasting fruit, such as pears or Delicious apples. Here's a sugar free rhubarb pie recipe that will make you a believer.
4 cups diced, raw rhubarb
2 cups diced peeled sweet apples, such as golden delicious
1/3 cup apple juice concentrate
1/4 cup unbleached flour
1 tsp. ground cinnamon 1 tablespoon grated orange rind
Line a pie pan with pie dough. Stir the rhubarb and diced apples together and arrange them on top of the pie shell. Combine the remaining ingredients and sprinkle them over the fruit. Dot with 2 tablespoons butter (optional). Cover the pie with well-pricked pie dough or with a lattice. Bake the pie in a 450-degree oven for 10 minutes. Reduce the heat to 350 degrees and bake for 35 minutes or until golden brown. Enjoy!

Rhubarb Jam Recipes

Rhubarb lends itself so well to jam and jelly recipes you wonder why they're not sold in supermarkets. Here are two rhubarb jam recipes that are extra easy--no thermometer, no pectin, just stir!
2 pounds chopped, raw rhubarb
8 3-inch strips lemon peel, about 1/4-inch wide (no white pulp, just yellow peel)
1/2 cup water
2-1/2 cups sugar
Combine rhubarb, lemon peel and water in a heavy, non-aluminum 4-quart saucepan. Bring to a boil, reduce heat to a simmer, cover and cook gently for 30 minutes. Stir often. Turn up the heat and begin adding sugar 1/2 cup at a time, waiting for the liquid to return to the boil before adding more. continue cooking over a high heat, stirring constantly. If the jam begins to splatter, turn the heat down slightly. Cook and stir until the jam thickens and reduces to about 3 cups (about 20 minutes).
Remove from heat and fill hot, sterilized 1/2-pint jars to within 1/8-inch of the top. Wipe rims clean, attach new lids and screw caps on tightly. Invert jars to the count of "5" or process in a boiling water bath for 10 minutes. Makes 3 cups. (Note: Make only single batches. Don't try to double or triple the amount).
Rhubarb Ginger Jam: Before cooking rhubarb, add 2 slices fresh ginger root (the size of a quarter). Begin cooking. Remove ginger root slices before adding sugar. At the end of the cooking period (when it's getting good and thick) add 1/3 cup thinly sliced crystallized (candied) ginger.

Frozen Rhubarb Daiquiris

Refreshing, and definitely rhubarb!
6 cups chopped raw or frozen rhubarb
1/2 cup water 1-1/2 cups sugar
1 2-liter bottle lemon-lime soda
1 12-oz. can limeaid or lemonade concentrate
1 to 1-1/2 cups white rum
Combine rhubarb and water and bring to a boil over medium heat. Stir in sugar and heat until sugar is dissolved and rhubarb is soft. Remove from heat and strain. Let the liquid come to room temperature. Combine remaining ingredients, add rhubarb juice, and freeze. Stir occasionally while mixture freezes. To serve, simple spoon frozen daiquiris into glasses and top with a sprig of mint.

Rhubarb to the rescue: aphid spray
and saving the ozone layer

Rhubarb's talents extend beyond pies and cakes. In fact, scientists have discovered that the oxalic acid in rhubarb stems (the same stuff that makes your lips pucker) can be used to scour cooking pots.

If aphids are pest in your garden, rhubarb can help. In her book, "Slug Bread & Beheaded Thistles," author Ellen Sandbeck describes a unique use for rhubarb leaves--as an aphid spray. Here's the recipe:
1) Chop 3 to 5 rhubarb leaves and add to a quart of water. 2) Boil for 30 minutes.
3) Strain and add a dash of liquid, non-detergent, soap.
4) Fill spray bottle with liquid and use it on aphids.
Note: Because rhubarb leaves are poisonous, don't use this spray on edible plants

Rhubarb Conserve

 

Ingredients:

• 1 pound rhubarb, thinly sliced, about 4 stalks
• 6 tablespoons fresh lemon juice
• 3 tablespoons grated lemon peel
• 3 cups granulated sugar
• 1/4 cup crystallized ginger, finely chopped
• 1/3 cup coarsely chopped almonds, toasted*

Preparation:

In a heavy 5 to 6-quart kettle, combine the sliced rhubarb, lemon juice, grated lemon peel, sugar, and ginger; let stand for 4 hours. Bring mixture to a boil over medium-high heat; cook, stirring often, for 10 to 15 minutes, or until a jelly thermometer registers 220° or use the cold saucer test** (see below). Stir in the nuts and simmer for 1 minute, stirring.

Ladle the conserve into hot sterilized jars; seal. Jars can be refrigerated for up to 2 months, or freeze for up to 1 year.

For longer storage, this conserve must be processed in a hot-water bath for 10 minutes. Store in a cool, dark place.
Makes about 3 1/2 cups.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

**Cold Saucer Test:
Place a saucer in the freezer for 20 minutes. Spoon a little of the conserve on the saucer. If, when the saucer is tilted, the conserv runs in one thick stream, it is probably done.
NOTES : Making jam without added pectin:

Rhubarb Ice Cream

 

 

Ingredients:

• 6 cups diced fresh rhubarb
• 1 1/2 cups sugar
• 2 cups water
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 4 cups heavy cream
• 1 teaspoon vanilla
• 1/4 teaspoon red food coloring, or to get desired color
• 3 cups milk

Preparation:

In a 2 quart saucepan over medium-low heat, combine rhubarb, sugar, water, lemon juice, and salt. Simmer, uncovered, for 10 minutes, or until rhubarb is tender. Cool thoroughly.

Combine cooled rhubarb mixture with heavy cream, vanilla, and red food coloring. Pour into a 1 gallon freezer container. Add milk, filling 2.3 full. Freeze, following ice cream freezer directions.
Makes 1 gallon.