Rhubarb And Fig Preserves
3
1/2 quart rhubarb
1
pint chopped figs
8
cup sugar
1
lemon
Cut
rhubarb into small pieces, add sugar and let mixture stand overnight.
In
the morning, boil until thick and add 1 pint of chopped figs plus the
juice
and rind of 1 lemon. Cook rapidly until mixture is thick and clear.
Pack
while hot into sterile, hot jars. Seal immediately.
Rhubarb-Strawberry-Jam
1
quart fresh strawberries
1
lb rhubarb
1/4
cup water
6
1/2 cup sugar
1
pouch liquid pectin
1.
Remove caps from strawberries. Crush berries, one layer at a time.
Trim
(do not peel) rhubarb. Thinly slice or chop stalks. Add water.
Cover
and simmer 2 minutes or until soft. Add to the prepared strawberries.
2.
Measure 3 1/2 cup of prepared fruit. If it measures slightly
less,
add water. Place measured fruit in a 6 or 8- quart saucepan.
3.
Measure sugar exactly and set aside. Open liquid pectin and
set
the pouch upright in a cup.
4.
Stir sugar into prepared fruit. The saucepan must be no more
than
one-third full to allow for a full rolling boil.
5.
Bring to a full rolling boil over high heat. Boil hard 1
minute,
stirring constantly. Remove from heat.
6.
Stir in pectin at once. Quickly skim off foam with a
large
metal spoon. Immediately ladle into hot jars, leaving 1/4- inch
space
at top. With a damp cloth, wipe jar rims and threads clean.
7.
Immediately cover jars with hot canning lids. Screw
bands
on firmly.
8.
Place jars in a boiling water bath, carefully setting
jars
on rack in canner of boiling water. Cover canner and return water to
a
boil; boil 5 minutes.
9.
Remove jars from canner and let cool. Check seals
and store in a cool,
dry place. Oriental Rhubarb Jam
1
lb rhubarb finely chopped
3
cup granulated sugar
1/2
teaspoon five spice powder
1/4
cup chopped candied ginger
1
x dash hot pepper sauce
3
tablespoon 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 frequently, until mixture
becomes
transparent and thickens, about 15 to 20 minutes. Ladle into
hot,
sterilized jars; seal. Makes about four 6 ounce jars.
Rhubarb, Rose, & Strawberry
Jam
2
lb rhubarb, trimmed weight
1
lb small strawberries - slightly under; ripe
1/2
lb highly scented rose petals
1
1/2 lb sugar
4
small juicy lemons
Rhubarb
is an unreliable setter so the inclusion of lemon juice in this
recipe
is essential and I like to play it safe by cooking the lemon pips
with
the fruit in order to extract their pectin. Slice the rhubarb and
layer
it in a large bowl with the whole hulled strawberries and the sugar.
Pour
on the lemon juice, cover and leave overnight.
Tip
the contents of the bowl into a preserving pan. Add the lemon pips
tied
in a muslin bag and bring gently to a boil. Boil for 2 minutes then
tip
the contents of the pan back into the bowl. Cover and leave in a cool
place
over night once more.
Put
the rhubarb and strawberry mixture back into the pan. Pinch out the
white
tips from the bases of the rose petals and add the petals to the
pan,pushing
them well down among the fruit. Bring to the boil and fast
boil
until setting point is reached, then pot in warm sterilized jars in
the usual way. Makes
enough to fill 6 or 7 jars.