Some recipes form the internet.

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.

Please add some of yours here. think lucky had a site for this?

Rhubarb And Fig Jam
Ingredients:
7 lb Rhubarb (abt. 6 quarts), leaves removed, stalks trimmed, cut in pieces
1 lb Dried figs, cut in fine shreds
11 c Sugar
1 c Mixed candied fruit peel, chopped
Procedure:
Mix rhubarb, figs and sugar in an earthenware crock or large jar. Cover and let stand all night. The next day, boil the mixture for at least an hour, or until very thick. Add the candied peel before the mixture is taken off the heat. Pour jam into warm jars and cover. Process. Yield: About 9 pints.

Some recipes form the internet.

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
—————————————————————————————————————————-

Is the above recipe the one you have cooked ? If so, then cool the jars and store all of them in the fridge or freezer as the recipe suggests.
12 minutes boiling isn’t enough time at high heat to kill off any bacteria, so fridge or freeze the lot Veg, but after it cools ok.

Happy Potter said:

Some recipes form the internet.

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
—————————————————————————————————————————-

Is the above recipe the one you have cooked ? If so, then cool the jars and store all of them in the fridge or freezer as the recipe suggests.
12 minutes boiling isn’t enough time at high heat to kill off any bacteria, so fridge or freeze the lot Veg, but after it cools ok.

nope not that one.

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.
——————————————
this one.

veg gardener said:

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.
——————————————
this one.

Ok, good then. Just let the glass jars cool then you can store them in a dark cupboard. Once you open a jar of it, keep it in the fridge.

I’m going to make some little pots of stewed rhubarb and apple for youngest girl to take to work with her lunch, in little plastic containers, then I’ll freeze the lot. She loves them.

great idea and healthy as well !

Happy Potter said:

veg gardener said:

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.
——————————————
this one.

Ok, good then. Just let the glass jars cool then you can store them in a dark cupboard. Once you open a jar of it, keep it in the fridge.

I’m going to make some little pots of stewed rhubarb and apple for youngest girl to take to work with her lunch, in little plastic containers, then I’ll freeze the lot. She loves them.

yeah we normally make just rhubarb and freeze it in container.

Just harvested some potatoes, carrots, zucchini, beans, and broccoli. Looks like the spag bol is going to have some extra ingredients tonight!

AnneS said:

Just harvested some potatoes, carrots, zucchini, beans, and broccoli. Looks like the spag bol is going to have some extra ingredients tonight!

Ooooooooooooh, yummmmmmmmm :)

bon008 said:

AnneS said:

Just harvested some potatoes, carrots, zucchini, beans, and broccoli. Looks like the spag bol is going to have some extra ingredients tonight!

Ooooooooooooh, yummmmmmmmm :)

Oh yum alright :) It was tea for one here tonight, the travelling duo have eaten already, so I just went out to the vege patch and picked a couple cherry tomatoes and a capsicum and ate them on the spot :)