Rhubarb Jam | Low-Sugar Jam | Food Storage
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- เผยแพร่เมื่อ 14 พ.ค. 2020
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Rhubarb Jam with Cinnamon and Ginger
I learned to make jam from watching “River Cottage” years ago. Though I was more familiar with the water-canning method of jam making, I watched so many episodes of this “hot pack” method, I decided to give it a try. I love how easy it is. If a seal doesn’t take, you can heat the jam up (bringing it to a simmer for at least ten minutes) and try again. Though you can substitute in another fruit for rhubarb, leave the honey-fruit ratio as I’ve written it to ensure the jam is sweet enough to stay good - the sugar in the honey helps preserve the fruit.
4 cups chopped rhubarb
1 ½ cups honey
1 teaspoon minced ginger
1 teaspoon cinnamon
3 teaspoons low-sugar pectin (or according to your pectin brand’s recipe)
Combine the rhubarb, honey, cinnamon, ginger, and pectin together in a saucepan. Bring to a simmer over medium-low heat.
Allow the mixture to simmer, stirring every few minutes, until the rhubarb is very tender. Continue to simmer for 10 more minutes.
Carefully pour the hot jam into sterilized jam jars. Wipe off any jam or fruit pieces from the edges of the jars with a clean washrag. Put a new lid and band on, gently tighten, and flip the jar upside down on the countertop.
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I hope you love the taste and ease of this jam! It's SO delicious.
TIP: If you oil your measuring cups the honey will fall out and not make a huge mess
Hi, Thank you so much for this recipe & method!! How do you store these, shelf or fridge? Also, how long do they keep?
Love rhubarb sauce over vanilla ice cream or strawberry rhubarb crisp
Looks so good...thank you for posting ...but I can’t seem to find the recipe for this...??? I would love to make it❤️ I have rhubarb to use up! I have just made strawberry freezer jam🍓& apple butter 🍎 & grape jelly 🍇
@@carolynl5362 It is in the show notes/description.
I am probably never going to make any jam in my life, but I love watching your videos. They are soo relaxing . Also, you should be a book narrator, you have a very relaxing romantic voice.
I think that as well!:) they are both so poetic!:)
For others who may have been admiring this wallpaper as much as me I was able to track it down it is called French marigold from the tea Garden collection York wallcoverings and potentially available on Anthropologie
Because you sure aren't gonna get her to respond to the questions. My first time watching, and last. Anyone who doesn't respond doesn't need my support. I read several responses and questions, and she seems to not wanna bother responding. Rude!
Yes, at $168.00 a roll. Geesh.
@@flgirl45 This sweet lady has four children that she homeschools, a farm to run and several businesses to support her family. She would spend her whole day just answering questions if she tried to respond to every person who comments. I am just thankful that she shares her knowledge and skills with the YT community. Her videos are greatly appreciated.
@@flgirl45 She has several videos where she does respond to our questions!! I watched her kitchen tour and she went into detail every inch of it per our question!!
@@jeri7881 She talked about her wallpaper in her kitchen question and answers video!
I have fond memories of my mom and grandma's root cellars. Wish we had them in Florida.
Your kids have shot up so much this year, especially Georgia, she's so lovely!
Thanks for the recipe, looks amazing!
I did it! My first 12 jars of rhubarb jam! I followed your recipe and all 12 of my upside down jars sealed perfectly! Thank you. I had so much fun.
It's a pity that some times the background music is so high that you can hardly hear the words said... otherwise it's a beautiful video all in all, very relaxing, and I love rhubarb jam, I have never done it with honey I'll try it this time . thank you !
I love the narration with you and Stuart.
Me too💕
Love how your kitchen makeover came out! As usual, this is a visual pleasure, as well as a wonderful cooking segment. This was a reminder of my love of rhubarb. I love it simply, stewed. A jam would become a favorite I'm sure..
I was just thinking to myself, what’s a new way to use all the rhubarb in our garden this summer? This is perfectly timed. Thank you so much! ❤️
Jelly is good too
The British way is the Dutch way as well 🙂. Going to make this jam with our rhubarb, thank you for the recipe.
We do it that way in Germany as well.😊 I had never any problems with it.
The recipe sounds good, I think I'm going to try it out. Thank you 😊
And in America.... I've done that so my life.
Does it work forpasta or tomato sauce as well ¿ I hate the boiling the jars method
bintlooda yes. Any acidic food can be canned that way. I’ve never heard of a pressure canner before starting to watch American vlogs. We’ve been doing it this way for as long as I can remember, either hot packing or water bathing.
I learned this way from the original surejell box instructions 20 years ago. The flavor is so much better
Can’t wait to try this method, Shaye. My rhubarb is just coming on, so thanks for sharing. Another inspiring video! Love them all!
Can't wait to try this!! It was also such a treat to see your mama. She's gorgeous!
I look forward to making this and also trying the English method. I have watched this three times so I did not miss all the beauty. So inspiring! Thank you.
Loved loved this!! And how fun your mom was there. I’m 63 year old and my four grandgirls live here too and I love it . your mom probably younger and so cute😀
I love to watch you create n cook in that beautiful kitchen! Thanks for sharing
I made this today and I reduced the cinnamon by half and added a bit of lime juice. The result was wonderful. Thx, Shaye!
I grew up on a farm and had to weed the garden and hated it. Now I love it! Food is beautiful especially when it's prepared with an eye for beauty and green growing things are beautiful. So much to learn about gardening. I wish others could see these videos. Shalom.
Interesting combination. May have to try this jam!
Looks delicious. That’s how we can jams and jellies in France as well. Pour it hot into sterilized jars, put on the lids, flip them upside down and then don’t disturb them until they’re cool. Couldn’t be simpler. Hope I can find some rhubarb to try this honey recipe. Thanks for sharing.
Can you use any fruit with this recipe? I like the honey vs. sugar
My parents were raised in Minnesota n moved to California. They always tried to grow rhubarb. Not very successfully. They'd buy rhubard at the store when in season n would make pies, jams, sauces..like you!! So nice to see n watch!
Thank you for doing this...now I have another way to use my rhubarb. I'm so excited to try this recipe. 🌞🌷
I mix my fruit with the sugar the night before. It draws the liquid out and helps the fruit keep it's shape. Also try adding rose petals to rhubarb.
I am going to have to try this recipe. I have never used pectin in my jam, but cook a whole lemon , cut in half, with the fruit and sugar. I just squeeze out the lemon before bottling up the jam. Ot has enough pectin in it to make a soft set jam. But I am looking forward to using honey! Nice to see your Mum! Your little Juju is her mini twin! Thanks for sharing!
Love your life style, simple, it’s to me like the perfect imperfection!!!!
My mom always does her jams and jellies the hot pack method as did her mom. Growing up that is all I know. I can't wait to try this recipe!!
Have red and green rhubarb in my garden. In season I use it regularly to make baked fruit combinations. Apple/ plums/ pears whatever is left over and looks slightly over ripe cut up fruit with rhubarb add some chopped glacé ginger and apple juice unsweetened. Bake half hour or so in the oven turning every so often. Turn the oven off and let it cool in there- you get a syrupy mix that is great at brekky or with Greek yoghurt and mixed seeds. Equivalent to using up your end of week veggies in soup or vegetable gratin. Love rhubarb and will try this recipe.
Came across your channel for the first time last night and LOVED this rhubarb recipe. I hadn't heard of the English way to preserve jam before and will be making it this way. Thank you for your recipe and helpful, easier way of doing this!
I always look forward to seeing your videos. I get inspired!
Yesterday I made a batch of your rhubarb jam. I would use a tad less honey or more rhubarb, but it came out really well. Nice combination and I will make it again soon! Thank you for sharing this recipe with us :-)
I just thought you had to can it for the germ thing but you taught me something new
Thank you for your beautiful videos! A little note on the heating of honey. In Ayurveda Medicine the process of heating honey makes it poisonous. It is not recommended to avoid cooking it but maybe to add it at the end when the composition is only warm or completely cooled down.
Fabulous! It is my mother’s favorite Jam!!
I love making and eating rhubarb jam... the different blends. My fav is rhubarb with a can of crushed pineapple and vanilla instead of the spices. You can always tint that jam with a bit of strawberry jello.
Love, love, love your videos. So calm to watch and listen to you and your husbands voice. Thanks for sharing. Spectacular wallpaper!!!
My husband brought me home a whole big trash bag full of green rhubarb. I don't know much about it and wanted to research a little before deciding on what to do with it. I'm so glad I found this channel! Thanks for this video!
rhubarb and apple crisp is a favorite of my husband, i will have to try this jam.
Made rhubarb jelly this morning! Like it so much and so pretty and pink 💗
Perfect timing👍 I’m over run with rhubarb & can only eat so much crumble ......thank you!
I love making jam. I have never made rhubarb. Can't wait to try it! Now to get my hands on some rhubarb...
Love your mom's hair!! Talk about chic!! Two beautiful women!
I enjoyed seeing your beautiful mom, I can see where you get your looks!
I haven’t ever been a big fan of rhubarb, but this jam, with all the flavors, sounds intriguing.i will try to find some rhubarb and give it a try. I make all our jams, but I mainly do low sugar freezer jams, as they taste so much fresher to me.
The bit about being afraid of the root cellar made me chuckle. My 25 year old daughter is still scared to go down to ours! It is pretty creepy down there, I guess.
Ours was a very dark, creepy, tiny one with a wonky spiral type stairway. There would often be water on the floor so we had to use cement slabs to walk on to keep our feet dry. The beauty was all the yummies that were kept down there!
This is how I make all of my jams and jellies ... without fail. It’s brilliant. Forget that water bath. Love your videos. Thank you. 😊💕
Lovely day...I have rhubarb in the garden so will give this a try.
Thats really cute the way you wrapped the jars when you were done. So simple but so playful
I have done the hot pack method for decades with good results.
Just found your channel and I love it, it’s wholesome! ❤️ We used to eat a lot of red rhubarb from the garden when I was little. I almost feel as if I’m watching the family in peter rabbit.
So lovely and cozy
I love the first rhubarb of the season. I love to put ginger chunks in the jam. It’s so yummy. Great idea for labeling the jars. They look so cute. BTW, your mom is beautiful 😊
That sounds delicious!:)
The bread and cheese look so good
Looking forward to trying this recipe! Can I use ground ginger instead of minced?
Really enjoyed this video. I am going to try making this jam. Thank you
I accidentally subscribed twice. Once for the tulips and once for the colour of your blouse (my favourite colour which I am also wearing right now.). So many more things worth subscribing for here too I see. Looking forward to seeing the rest of your videos :)
Thank you so much for inspiring me to start a sourdough starter! I am so obsessed with sourdough pancakes!!
Sorry! On the topic of rhubarb.. I make a really easy rhubarb custard pie. It was my grandma's recipe..
We made jam, but usually in the spring it was rhubarb sauce! We’d freeze it and then warm it in the winter to grace vanilla ice cream!
I am planning to move to WA sometime this year to work on a flower farm. Thank you for these videos, they feel familiar and comforting.
How fun!:)
Love rhubarb jam!
Simply charming, thank you!
Thanks for sharing your homesteading life with us. Your videos are always so peaceful.
My Dad use to make rhubarb cobblers. So good! I may try my hand at making one. Love you channel.
Thank you🌻
Rhubarb jam, and elderberry pie...ohhhh yeeaaaa.
Thank you for your video on the rhubarb making preserves. I look forward to trying it. I found your Homestead By googling rhubarb jam on TH-cam if that makes sense. Ha ha.
I love your style of laid-back kind of way. I will check out the other videos this is my first one
That’s funny both my grandmother and great gram had cellars and I dreaded going down there to fetch something, I always came back with the wrong thing and then had to do it again, I was terrified of the furnace coming on, like a big monster....
Haha!:)
I think I learned a bit of dread of the root cellar under the house as a very small child when taking shelter there from a tornado that slightly shifted the house, ripped up the orchard, moved the silo, &c.
Thanks for the video.
I am pleased with 8 cups rhubarb, 1/4 cup honey then 1:1 ratio of the compote to fruit.
Making yours a second time today with the ginger and cinnamon, lower honey again. So delicious. Thank you!
I finally have a way to use rhubarb that I like. Thanks.
Do you have any recommendations on keeping jam lids clean? I find that after a while my lids get like almost rust spots to them... Also how much do you actually cook in cooper bottom pots, cause I can’t get on the bandwagon with them, it never goes as well as a cast iron pan, plus keeping the bottoms burnt free seems to be impossible.
yumm
Your mom is adorable!
I’m sure you’ve been asked and have answered this so many times, what’s your kitchen wallpaper? So lovely. 💖
Elaine Steinke has commented, and if you didn't see it it is apparently called French Marigold from the Tea Garden Collection York wallcoverings and is potentially available on Anthropologie
Thank you✨
where did u get your wooden measuring spoons😍please share, love this vid
Yumm
What a breakfast!
is that a lacanche stove you're using? can you please make a video about it :)
I am from Germany and i just baked a cake this morning out of rhuburb for my fathers birthday.
In Germany we call it: Rharbarber 😊
My father ate it raw as a child. He peeled it and diped it into sugar 😬
A wonderful day. As a child my best friend and I would harvest from her mother's garden and sprinkle with salt. It tasted like a very tart green apple. D.
Good job
You are so lovely! This video make me want to grow rhubarb.❤️
Wauw looks great ! xxx
It was great to see your Mom today. I love to know your family also.
So... I've made this jam before (in my early rhubarb harvest) and it turned out fantastic! Now I have my final rhubarb harvest & want to make another batch... but have no time to get out to pick up some fresh ginger & want to use dry powdered ginger... how much would you put?? I must make it today... Have to get all my cooking & preps done over the next two days as I'm having surgery on Friday & will be laid up for a bit... Thanks!
Can the honey be added in at the very end? I don't like to heat honey if at all possible. Will that mess up the recipe, do you know? Thanks! So excited!
This is how I do my jam everytime!
So smart!:) I’ve done apple sauce this way but didn’t know you could do jam!:)
I hot pack my jam/jelly and have never had an issue.
I love making jam and always getting a peak into your home. I love the way the wallpaper looks another color in different light. Did you paint your scale or were you lucky enough to find a vintage one with that great color?
Ooh in England we always have rhubarb pie or crumble with hot custard ,l live in Florida now l heard it doesn’t grow here so a small bunch is expensive ,I’d love to make the jam,
Uwielbiam Twój styl rustykalny. Jesteście fajną rodzinką. Chciałbym kiedyś Was poznać. Pozdrawiam Serdecznie z Polski. 👍😄
I love this thank you❤🎉🧡🌏✌
What brand stove is that? Do you recommend it? It’s beautiful
Looks tasty! Have you done any jam making with maple syrup? We make our own and I’m thinking the proportions would be the same...
I love rhubarb compote in my yoghurt. Second favourite is black cherry. Delicious. Have you tried rhubarb gin? A lady from YtChannel Sew unique made some the other week and apparently it’s delicious (I cannot drink alcohol so I’ll take it as truth). Loved the children at the end nicking the remnants of the pan. Sealed the deal for me. Stay safe and well. Thanks from Australia 🐨🐨🦘🦘
💙🌎💙🌏💙🌍💙What was that brown square bread someone was cutting at the beginning? It looked very much like the bread i grew up with. The bread was(i think) sourdough rye - Baltic(Latvian) black sourdough rye bread. If u have recipe, i will check to see if u have a recipe.💙🌳💙🌲🌍Love Rhubarb♥️🎁♥️always wanted a low-sugar style.💙🙏💙THANK YOU.💙Wondering if Maple Sugar would work - my tradition of Ayerveda suggests not cooking with honey, or date sugar, coconut sugar.♥️🎁♥️Guess i just have to try it♥️🙏♥️🎁🌹
Any tips on miner bugs on spinach and chard? Mine keep getting ruined by them every year 😩
Row covers help with miner bugs as well as a wide variety of other pests!
im not seeing the recipe? can anyone share? looks amazing!
Love strawberry rhubarb pie...
what book, if using, did you find the french process? I would like to use more if possible
Looks delicious! Where and what brand are your copper pots? Thanks
Thanks for the recipe :-)
So I just made this jam! I added strawberries and made a double batch! It is delicious, @elliothomestead do you take your rings off after they are entirely done processing?
My rhubarb has thick stalks with seeds/blossoms at the top growing up in the middle and small leaves. How can I get more rhubarb and less stalks.
Your plant bolted. If you see the start of it going to seed, you have to pull that part out.
Mine tries to flower all the time, but I just break the flower heads off.
How do you use the chive flowers