Rhubarb Preserves

Rhubarb Conserve
4 pounds rhubarb
5 pounds sugar
1 pound raisins
2 oranges
1 lemon

Wash and peel stalks of rhubarb and cut in 1-inch pieces.  Put in large pot, sprinkle with sugar; add raisins and grated rind and juice of oranges and lemon. Mix, cover, and stand at least ½ hour.  Place on range, bring to boiling point and let simmer 45 minutes, stirring almost constantly.  Pack in hot sterilized jars and seal.

Rhubarb Jelly
3 quarts red rhubarb, chopped
Water to cover

Boil until the rhubarb is soft then strain through a sieve. Strain again through a cloth.

5 cups rhubarb juice, strained
1 pkg pectin crystals
5 cups sugar

Heat juice to a simmer and stir in pectin crystals.  Bring to a boil and add the sugar. Boil hard for 2 minutes, or until the jelly stage is reached.  Skim foam. Pack in hot sterilized jars and seal.

Rhubarb combines with many other fruits.  Substitute some of the rhubarb for apple, crabapples, blueberries or any other fruit you may happen to have. Plain rhubarb lacks color so it is better to combine with colorful fruit.

Rhubarb Orange Jelly

4 cups chopped rhubarb, not peeled
2 1/3 cups water
1 6-oz can frozen concentrated orange juice
1 small package powdered fruit pectin (1 ¾ oz)
4 cups sugar.

Combine rhubarb and 2 cups water and simmer for 15 minutes.  Strain.  Measure 2 cups juice, add the orange concentrate, 1/3 cup water and stir in the pectin.  Bring to a boil over high heat, stirring frequently.  Add sugar and bring again to a full boil, continuing to stir.  Boil 1 minute or until it has jelled.  Remove from heat. Skim foam. Seal in hot sterilized jars.

Rhubarb Marmalade
2 cups rhubarb, chopped
1 cup sliced strawberries
1/4 cup dried cranberries
1/2 cup canned pineapple, crushed, with juice
2 oranges, juice and zest
1 lemons, juice and zest
Sugar
1 pkg pectin

To prepare the oranges and lemons: Grate the peel from the fruit for the zest.  Peel the fruit and discard the white portion of the rind. Cut fruit in half and remove the seeds. Put in a food processor to chop the pulp.

Blend fruit. Add ¾ cup sugar for each cup of fruit. (Mixture may stand overnight if desired.)

Heat fruit to boiling. Add pectin and bring to a full rolling boil.  Continue cooking until it reaches the jam stage. Pack in hot sterilized jars and seal.

Note:  Dried cranberries give this marmalade a pink color.

This recipe can be doubled when you prepare the fruit, but it jams better if heated in two batches.

Rhubarb Carrot Marmalade
6 cups diced peeled, raw rhubarb
3 cups ground, peeled raw carrots
2 medium oranges
4 ½ cups sugar

Combine rhubarb and carrots. Thinly slice the skin from the oranges.  Peel and discard the white portion of the rind.  Cut in half and remove seeds.  Put the pulp and the rinds in the food processor.  Add to rhubarb and carrot mixture, then add sugar. Stand overnight.  Cook over low heat stirring occasionally, until boiling.  Reduce heat and simmer until thickened (approximately 2 hours).  Pack in hot sterilized jars and process.

Strawberry Rhubarb Jam

2 cups crushed strawberries
2 cups finely chopped rhubarb
1/4 cup lemon juice
1 pkg pectin
5 cups sugar

In a large saucepan, heat strawberries, rhubarb and lemon juice.  Heat to boiling and add sugar.  Stir in pectin crystals.  Bring to a hard rolling boil until it jams.  Remove from heat and pour into warm sterilized jars.  Seal according to manufacturer's directions.

Rhubarb Mincemeat

2 cups diced apples
4 cups chopped rhubarb
1 orange, grated peel and juice
1 lemon, grated peel and juice
2 cups brown sugar
1 cup raisins
1 cup currants
1/2 cup dried cranberries
1/2  cup apple juice
1/2  tsp allspice
1/2  tsp cloves
1/2 tsp nutmeg
1 tsp cinnamon

Combine all ingredients in a large kettle and simmer for 30 minutes.  Put into warm sterilized jars and process in a hot water bath for 30 minutes, according to manufacturer`s instructions.  Mincemeat can also be frozen.

Note: If you have access to a food processor, grate the orange and lemon for the zest and remove the white skin around the fruit.  Cut the fruit in half and remove the seeds, then put into a food processor to chop the pulp.

This recipe is adapted from a vintage recipe that said to seal in jars with parowax, but today mincemeat is usually canned in the hot water bath process.

Rhubarb Ginger Jelly

3 quarts rhubarb, chopped
Water to cover
2 tsp ground ginger
1 pkg pectin crystals
5 1/2 cups sugar

In large saucepan, simmer the rhubarb and water until the rhubarb in soft, then strain through a sieve.  Strain again through a cloth.  Measure 5 cups of juice.  Heat the juice in a kettle with the ground ginger and the pectin crystals.  Bring to a boil and add the sugar.  Boil hard for one minute.  Skim the foam and bottle in sterilized jars.

Rhubarb Ginger Preserve

6 cups rhubarb, chopped
6 cups granulated sugar
1/2 cup lemon juice
1 Tbsp lemon zest (grated lemon rind)
1/4 cup chopped preserved ginger

Combine rhubarb, sugar, lemon juice and lemon zest in large pot.  It may stand overnight if desired. Bring to a boil and cook uncovered until it is thickened, about one hour.  Sir in the preserved ginger and simmer an additional 5 minutes.  Ladle into hot sterilized jars and seal.

Rhubarb Ketchup
6 cups rhubarb, chopped
4 cups onion, chopped
1 cup celery, chopped
1 - 28 oz can tomatoes, drained
2 1/2 cups white sugar
2 cups white vinegar
2 tsp cinnamon
1 tsp cloves
1 tsp salt
1 tsp pepper
1 Tbsp mixed pickling spices, tied in cheesecloth.

Measure all ingredients into a large pot and bring to a boil.  Simmer, uncovered for 30 minutes, stirring often, until mixture is thick and vegetables are cooked.  Discard spice bag. Put through a sieve to remove seeds.  Reheat to boiling and pour into hot sterilized jars. Seal.  Makes 3 pints.


Rhubarb Chutney 1
8 cups rhubarb, chopped
2 cups white vinegar
2 cups white sugar
2 cups brown sugar, packed
2 cups raisins, golden
2 cups finely chopped onion
1/2 tsp salt
1/2 tsp ground ginger

Mix ingredients in a heavy pot.  Heat to a boil, stirring often.  Simmer uncovered for 30-40 minutes or until thickened.  Pour into hot sterilized jars and seal.  Makes 3 pints.

Rhubarb Chutney 2
(This recipe is from a vintage Scottish cookbook)

2 lb rhubarb
1 lb sweet apples
1 lb sugar
2 lemons
1/4 oz garlic
1 oz salt
1 oz ginger
1/4 tsp cayenne
1 oz root ginger
1 pint vinegar

Peel and core the apples, and cut into dice. Cut rhubarb into shreds, remove the skins and pips from lemons, and slice the pulp. Peel and mince the garlic, bruise the ginger. Put all the ingredients into an enamel pan, cover with vinegar, bring to a boil and simmer until the mixture thickens, stirring constantly. Put into jars and cover.

Rhubarb Chutney 3
(This recipe is from a vintage Scottish cookbook)

4 lb rhubarb
1 lb Demerara sugar
1 lb sultana raisins
3/4 pint best vinegar
1/2 oz chillies
1/2 oz turmeric
little salt

Cut the rhubarb into small, i.e., thin pieces. Put into a jar and place in the oven till soft.  Put into an enamelled pan, add vinegar, sultanas, chillies, turmeric and salt.  Boil together for an hour or till it becomes as thick as jam.