Grandma's Rhubarb Jam - Bonita's Kitchen
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- Bonita's Kitchen! Today we will be making Grandma's Rhubarb Jam!
See recipe below! #rhubarbjam
Our New recipe is compliments of one of our viewers from Corner Brook Newfoundland and Labrador, this recipe was one their Grandma would make. Thank you for sharing!
To view & download the full recipe, please view it here on our website:
www.bonitaskit... for the recipe.
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Ingredients:
5 Cups rhubarb fresh or frozen
¾ Cup sugar, more if needed or to taste
1 Can crushed pineapples, 20oz or 540mL
2 - 85g Packs, strawberry jello powder
Method:
In a medium saucepan add rhubarb, sugar and crushed pineapples, boil for around 10 minutes, stirring occasionally, until rhubarb is broken apart and bubbling into a stew.
While jam is cooking sterilize your mason jars, see method below!
After bottles are ready remove from water unto the counter top on a towel, when rhubarb jam is cooked remove from heat and add two packs of strawberry jello power, stir in to dissolve jello.
Then pour in each mason jar leaving ½ inch from the top, clean rims and cap finger tight.
Then put jars back in water bath, see method below.
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving ½ inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 to 10 minutes with the cover on boiler.
6. Leave at room temperature then check your lids, 3 ways.
1. Remove screw cap and lightly run your finger upwards on the lid if it don't remove its sealed, put the screw cap back on tight and date/label each bottle. Then store in cool panty or room.
2. If the lid is not popped up when you touch the middle it means its sealed.
3. If you heard all your jars pop by counting the pops it is seal.
Viewers family Recipe from Corner Brook, NL June 23rd, 2021,
Grandma’s Recipe:
“Mix together and boil until soft (around 10 minutes)--5 cups of rhubarb, 5 cups of sugar (or to taste), 1 tin (20 0z.) of crushed pineapple. Remove from heat and add 2 small packs of Strawberry Jello powder. Stir to dissolve, pour into sterilized jars and seal."
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
I love rhubarb jam. Thank you for sharing Bonita and Raymond. Raymond you are always at the ready for a taste test!!! Just as it should be as well.
Haha he is indeed, thank you Heather for your lovely message and for stopping by. Enjoy to the fullest :) Bonita
I love the show Bonita's Kitchen!
Thank you and I'm so glad you are enjoying our shows. :) Bonita
Wow absolutely incredibly delicious. Thank you for this recipe. its a keeper for sure.
Good Morning Bonita & Raymond,love this recipe!Rhubarb jam & Apple butter are two of my favorites!Your little jars are so adorable for gifts Bonita.👍😋👏
Good morning! Thank you and sorry for the late reply, some of my message don't show up. Enjoy our recipe to the fullest and have a wonderful weekend. :) Bonita
Looks delicious 😃
It's good to preserve family recipes. Great looking rhubarb jam. Cheers, Bonita! ✌️🇨🇦
Thank you it is pretty tasty and I'm glad you stopped by today. :) Enjoy Bonita
The best jam there is, is Rhubard,it's my favourite love the rhubard pie as well, thank you for sharing.
Nice! You are very welcome Ricky and thank you for stopping by and enjoy :) Bonita
Hello Bonita! We make that here in Vermont too - same recipe. I don't process the jars - I just pour boiling water in them when I'm getting ready to bottle the hot jam. I pour out the water, ladel in the hot jam, secure them with the caps and bands, then set them up side down on a towel. It works every time. I like you recipes - they are also well suited to what we grow and eat here in northeastern Vermont - sort of where Vermont, NH and Quebec come together.
Hi Armando, Thank you for stopping by and for sharing that with us. I'm glad it works out well for you, this will work great if everything is bottled HOT but if its at room temp if won't seal. Its all in how quick the person is in getting everything moving, but it works great for sure. Thank you I'm so glad you shared that with our viewers. :) Bonita
A new subscriber here. I found your recipes easy to follow and clearly explained. Now I know what to do with my frozen rhubarbs. I will surprise my grandsons.
Aww! That is so wonderful and thank you Juliet for your message and for subscribing, enjoy to the fullest. :) Bonita
This looks so delicious and is the most beautiful color 😍
Thank you I'm glad you enjoyed it, agree its a lovely colour and taste. Enjoy Bonita
Oh I am so going to be making this Bonita xoxo 🤗 thank you for sharing your family recipe with us ❤️
Hi Jerri-ellen thank you for stopping by and I'm glad you enjoyed our viewers grandma's rhubarb jam recipe. Bonita
Brand new subscriber here from NW Montana 😊. I'll be making this this weekend. 😋😋😋
Hi Cathy and welcome to our channel!! I'm so glad you stopped by and subscribed to our channel. We post a NEW video every Sunday and have over 400 plus videos posted. We have many rhubarb recipes if you are looking for pies, cakes, bread, jam and relish. This is a lovely recipe on toasted bread or buns. Enjoy Bonita
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Delicious! Going to have to find some rhubarb to make some to put up for the winter. 😊
Nice! Thank you Genia for stopping by and I'm so glad you enjoy our NEW recipe this week. :) Bonita
That is very good of you to let us know how to make jam, bread, and all.
Thank you I'm glad to help, thank you for stopping by and I hope you make some of them and let us know. Enjoy :) Bonita
Looks so good lm making some
Nice! Thank you so much for stopping by and enjoy to the fullest. :) Bonita
interesting recipe - now I don't have any immediate plans to try canning but it's fascinating to watch the process. I presume it would work with plain Knox gelatin to avoid the extra sugar and jello flavors?
I'm sure it would and thank you so much for stopping by, it is indeed a lovely recipe and the jam tastes amazing. :) Bonita
mmmmmm .... I think i have some rhubarb in the freezer too.... Happy Sunday to you guys!! :D
Nice! I'm so glad, you will love this recipe and thank you for stopping by today. :) Bonita
My late mother's Rhubarb Jam was made in a very similar fashion, but different proportions: 4 c diced fresh rhubarb (in 1/2 inch dice), 3 c white sugar, 2 Tbsp lemon juice, 1 small package cherry Jello. Seeing your recipe proportions, I might try Mom's recipe with less sugar. We grew rhubarb in the back yard, and it's colour was very green, so Mom added a few drops of red food colour to make the jam more red. Mom did not use any pineapple in her jam. She combined rhubarb, sugar and lemon juice and let it stand 15 minutes before cooking. I think this period of "standing" firmed up the rhubarb (drawing our water), so the chunks maintained their shape after cooking. Mom did not cook it down to mush, just til the liquid was "clear and thickened". My father sarcastically labelled this "Rubber Jam" as one batch was particularly well-set. It was still delicious, we ate it voraciously, and if Mom was offended, she never let on. I think this could be made with frozen rhubarb, if allowed to thaw and dried off.
Mom also made a " Stewed Rhubarb" in which the rhubarb was cooked until broken up. It was for consumption soon after preparation, and if I recall correctly, it was served over ice cream or alongside pork chops.
Hi Wilf, Thank you for your lovely message and sharing your story about your mom and dad and her jam, that is so wonderful. Sometimes when jam or jellies are boiling to long it will set the same a rubber and you can bounce it of the floor. hahaha....I'm sure you can lessen the sugar in this recipe by use low sugar packets, and sugar free jello, and fresh pineapples crushed. Have a wonderful weekend and thank you :) Bonita
The enzymes in fresh pineapple will prevent Jell-O from setting, so
I read through everything and watch the video before I make anything. I noticed their are 2 recipes under "more". One calls for 5 cups of sugar and the other only 3/4 cup. That's a big difference. I am all for cutting sugar as much as I can I just wanted to make sure it wasn't a typo or a mistake . Did you mean 3 to 4 cups of sugar or 3/4 ths of a cup of sugar. So anxious to try this, thank you for sharing it.
Hi and thank you for your message and question? I'm so glad you stopped by and this is indeed a lovely jam. This was a viewers family recipe and what you noticed was I made changes to the recipe to use less sugar. The other recipe you see is their grandmothers recipe with 5 cups of sugar and I only used 3/4 to 1 cup of sugar.....in the video I said at 0.46 seconds at the beginning of the video....The jello and pineapples are sweet and I thought it was best to cut out 4 cups of sugar......if you like more sugar taste the mixture and add what you like best. I hope you get to make it and it is indeed a tasty batch our jam.....Enjoy Bonita
@@bonitaskitchen I quit eating almost all sugars years ago and now I tend to think everything is too sweet. I enjoy a bit of fruit when I want something sweet but I miss jelly or jam on toast sometimes. I can't find one without a lot of sugar . I am very glad this recipe uses a much smaller amount of sugar, I just wanted to be sure before I made a batch of jam. Thank you so much for your quick response.
@@garbostyle1 You are very welcome and again taste the mixture before you add any sugar and if it's good enough don't add the sugar. But if you feel you would like some sugar add a slenda or low sugar. Enjoy and thank you :) Bonita
Hi Bonita, do you put this jam in a water bath for 10mins? I usually do that with my jams. I use pectin usually, would Jello react differently in a water bath? I'm would love to try this recipe!
Hi Angie, thank you for your message and for stopping by, and yes you can put in a water bath after for the 10 minutes to be sure your jam is sealed. Enjoy Bonita
This looks delicious! I would love to see you make the rhubarb custard pie recipe you mentioned. Unfortunately the recipe didn’t appear in the link you included. Thank you. I would also like to see you make a rhubarb and strawberry custard pie - I seem to have lost my recipe!
Hi Roberta, thank you for your message and for stopping by, this is the link to the rhubarb custard pie www.bonitaskitchen.com/recipe/grandmas-rhubarb-custard-pie/ enjoy :) Bonita
Hi! Would sugar-free jello work? I would still use the regular 3/4 cup of sugar for the jam, but wouldn't mind reducing the overall sugar content, if possible. Thanks!
Yes for sure!! The taste may be a little off but it won't be noticeable. I'm not a lover of the sugar free jello because of the Aspartame. This is a lovely jello and I'm sure you will love it!! It is indeed ok for you to reduce the about of sugar if you wish as well. Or replace with a sweet in low!! Thank you for stopping by and don't forget to stop back and check out our new recipe today. We post every Sunday!! :) Bonita
@@bonitaskitchen Thanks. Will be checking out the new video.
Just wondering if this jam can be stored in the freezer......again thank you so much, wishing you a very happy Thanksgiving
Hi Joan, Thank you for your message and for stopping by, I've never stored it in the freezer before but I'm sure you can in a freezer container. Have a happy thanksgiving as well and stay safe. :) Bonita
Good morning my friends Bonita and Raymond hope you and your family are doing well. I was rushed to the hospital last Wednesday and spent the night. I was diagnosed with the pneumonia. The doctor said if I had left any longer it would have been double phenomia. I'm recovering nicely at home. I'm on strong antibiotics. I'm still weak and coughing and have a fever now and then but I feel a lot better than last week. I see my family doctor tomorrow for a follow up. That jam looks delicious thank you for sharing this video. Have a wonderful Blessed day and a wonderful Blessed week full of Good Blessings for you and your family. Stay safe my friends Bonita and Raymond look forward to seeing your video next Sunday. I wonder Bonita if you know a easy Chicken and Dumplings recipe it is one of my childhood favorites but I can't make dumplings. Hugs From Wendy Bertie in Toronto Ontario Canada 💕💕
Get well soon xo
Hi Wendy, Sorry to hear about illness and hopefully you are feeling better, this is also flu season and its hard to get away for that. I got a easy chicken soup recipe here th-cam.com/video/KJwKPoZQxwY/w-d-xo.html and I will share with you a link to making doughboys th-cam.com/video/tlUeA_PO_M4/w-d-xo.html all the best and feel better soon. :) Bonita
Still harvesting rhubarb, so this recipe will be useful.
That is so wonderful, I'm so glad you have some still available and enjoy to the fullest. I have mine frozen now for the winter months. :) Bonita
I have 4 cups of rhubarb in my freezer that needs to be used. Do you think it would work if I used 4 cups instead of 5?
What about adding a cup of chopped walnuts to make it a conserve. This is only my second year of making jams and fruit butters.
Any thought????
♥️👍🙏🤓
That will work lovely you can use less sugar and maybe 1-1/2 packs of jello. The chopped nuts sounds lovely and I haven't tried that before. Thank you for stopping by and enjoy :) Bonita
The Ball Blue Book shows all jams to be processed in a hot water canner for 10 minutes, then
to set for 5 minutes in the hot water bath before removing to cool and set.How do you ensure they are sealed correctly? Cheryl W. Sterling Heights, MI
Thank you Cheryl for sharing that with us, we do know its very important to sterilize and seal the jars properly. But if someone only would like to make them to be store in the fridge for short use or gifts it would be ok to let seal in a HOT jar and HOT food to seal and short term storage. Have a wonderful day. Bonita
How long do you put in the hot water bath to seal
Hi Lynn, Thank you so much for stopping by and for enjoying our recipe. I will share with you our video tutorial for how to sterilizing and sealing. th-cam.com/video/dIGUL97DGHM/w-d-xo.html But 15 to 20 minutes for this recipe would be enough to seal the jars. Enjoy and thank you :) Bonita
How much sugar and water or is it just te Juice from pinneaple juice
Hi and thank you for your message and for stopping by, I'm not sure if you watched the video because it is a step by step tutorial on HOW TO MAKE THIS JAM. Plus our recipe is posted below this link. But to answer your question? no you don't have to add any water. But please take a few minutes to watch our video please. :) Enjoy Bonita
I've never heard of pineapple in rhubarb jam before, strawberries yes.
Okay!! I hope you get to try this one and it is indeed a lovely jam. Great for a Christmas gifts. Enjoy to the fullest!! Thank you for stopping by...Bonita
I have never ate rhubarb
Rhubarb is a sour plant and it make amazing jams, pies, breads, muffins and so much more. We have many recipes available here and on our website www.bonitaskitchen.com thank you for stopping by. :) Enjoy Bonita
I have lots of rhubarb my brother gave me last year it was a hot 🥵 day when he gave me it to me he said it well not come this year I put it in the ground deep water very good and a good crop same year. Several times is what my mom had it was beyond her porch. It so good she passed away couple years ago. My brother took up the rhubarb because he had to make the porch bigger so I end up with the rhubarb thank the Lord for that and this year. It was good crop too by lots of rhubarb in my fridge. Thank the Lord I’m gonna make a jam thank you for the recipe and God bless.😊
Hi Joy: You are very welcome and thank you for stopping by. I'm so glad you enjoyed this video and recipe. It is so lovely your brother gave you your moms rhubarb plants to plant in your garden. What a wonderful way to remember your mom every time you have her rhubarb. My dad and mom always had lovely crop and the rhubarb was so good. I've got many plants from him over the years and could never get it to grow. But last year it finally came and I'm over the moon about it. Thank you for sharing your lovely story and I'm sorry to here about your mom. No matter the amount of years she have passed it is always fresh in your mind. Hugs and enjoy our recipe to the fullest!! Happy New Year!! Bonita