Best 4 Oriental Rhubarb Jam Recipes
Oriental rhubarb jam, a sweet and tangy preserve, boasts a rich history deeply rooted in Eastern culinary traditions. Bursting with the vibrant flavors of aromatic spices and featuring the unique tartness of rhubarb, this extraordinary jam has captivated taste buds across cultures for centuries. In this article, we embark on a culinary journey to discover the delectable world of oriental rhubarb jam, providing insights into its origins, exploring its ingredients, and unlocking the secrets behind its tantalizing taste. From selecting the ripest rhubarb stalks to mastering the art of balancing flavors, we delve into the intricacies of crafting this exceptional jam, a celebration of Eastern culinary artistry that promises to transform your breakfast toast, desserts, and more into extraordinary culinary experiences.
Let's cook with our recipes!
RHUBARB JAM
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
Provided by CHOLLOW
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
- Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g
ORIENTAL RHUBARB JAM
Ingredients not listed in body of recipe, so... 1 pound rhubarb, finely chopped - 3 c. white sugar - 1/2 t. five spice powder - 1/4 c. chopped candied ginger - 1 dash hot pepper sauce - 3 T. lemon juice
Provided by Barefoot Beachcomber
Categories Fruit
Time 45m
Yield 4 6-ounce jars
Number Of Ingredients 6
Steps:
- 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 frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes.
- Ladle into hot, sterilized jars; seal.
RHUBARB GINGER JAM
A spin on rhubarb jam. Just enough ginger to wake up your taste buds!
Provided by Can_It_Rachael
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h15m
Yield 15
Number Of Ingredients 5
Steps:
- Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g
RHUBARB JAM
Make and share this Rhubarb Jam recipe from Food.com.
Provided by NHNichole
Categories Spreads
Time 25m
Yield 8-10 jars
Number Of Ingredients 3
Steps:
- Cut rhubarb on bias so it doesn't become stringy.
- Mix sugar and rhubarb in a heavy pan and cook over low heat (add no water).
- Stir and boil 10 minutes then remove from heat.
- Stir in Jello until dissolved.
- Pour into jars and seal with lids or place open jars into the freezer.
Nutrition Facts : Calories 484, Fat 0.1, Sodium 102.1, Carbohydrate 122.7, Fiber 1.4, Sugar 119, Protein 2.3
Tips:
- For the best flavor, use fresh, ripe rhubarb. Choose stalks that are firm and bright red in color.
- If you don't have fresh rhubarb, you can use frozen rhubarb. Thaw the rhubarb completely before using it.
- To make the jam, you will need a large saucepan or Dutch oven. Make sure the pot is large enough to hold all of the ingredients comfortably.
- Cook the jam over medium heat, stirring frequently. This will help to prevent the jam from burning.
- Use a candy thermometer to check the temperature of the jam. The jam is ready when it reaches 220 degrees Fahrenheit (105 degrees Celsius).
- Once the jam is ready, remove it from the heat and let it cool for a few minutes. Then, transfer the jam to clean jars and seal them tightly.
- Store the jam in a cool, dark place. The jam will keep for up to a year.
Conclusion:
Oriental Rhubarb Jam is a delicious and versatile condiment that can be used in a variety of ways. It can be spread on toast or crackers, used as a filling for pies and tarts, or added to yogurt or oatmeal. The jam is also a great way to use up extra rhubarb. With its unique flavor and beautiful color, Oriental Rhubarb Jam is sure to be a hit with your family and friends.
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