Grandma's Rhubarb Jam - Bonita's Kitchen
13,762
Published 2021-10-03
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.bonitaskitchen.com/ for the recipe.
www.bonitaskitchen.com/cookbook for our cookbooks.
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!
All Comments (21)
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Brand new subscriber here from NW Montana 😊. I'll be making this this weekend. 😋😋😋
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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.
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I love the show Bonita's Kitchen!
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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.😊
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Wow absolutely incredibly delicious. Thank you for this recipe. its a keeper for sure.
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Looks delicious 😃
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Looks so good lm making some
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It's good to preserve family recipes. Great looking rhubarb jam. Cheers, Bonita! ✌️🇨🇦
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The best jam there is, is Rhubard,it's my favourite love the rhubard pie as well, thank you for sharing.
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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.👍😋👏
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This looks so delicious and is the most beautiful color 😍
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Oh I am so going to be making this Bonita xoxo 🤗 thank you for sharing your family recipe with us ❤️
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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.
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That is very good of you to let us know how to make jam, bread, and all.
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Delicious! Going to have to find some rhubarb to make some to put up for the winter. 😊
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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.
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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!
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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.
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mmmmmm .... I think i have some rhubarb in the freezer too.... Happy Sunday to you guys!! :D
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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?
