Chelsea
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Gillianne
Posts: 119
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Post by Chelsea on Apr 9, 2006 18:06:33 GMT -5
Rhubarb Jam
5 cups chopped rhubarb (I bought this frozen by Remlinger Farms)
2 cups dextrose
Let sit for two hours. Then boil for approx 10 minutes, rhubarb will fall apart. I didn't need to add water because the rhubarb has so much of it's own juices. Then add one small package of sugar free jello mix.
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Post by jenferg on Apr 9, 2006 22:51:27 GMT -5
Great recipe- can you freeze this jam. Jen F.
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Chelsea
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Gillianne
Posts: 119
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Post by Chelsea on Apr 10, 2006 11:08:44 GMT -5
I have read similar recipes that can be frozen but I haven't tried it yet, I just froze it yesterday. She had some fresh for breakfast this AM on toast with almond butter and loved it. I am hoping this will reduce her PB & J envy from her 3 yo brother.
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lisa
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Post by lisa on Apr 23, 2006 21:31:41 GMT -5
Chelsea,
Made the jam yesterday and it is great! We used orange SF jello since that was in the cupboard. I've never seen a kid so happy about eating jam on toast. I've also mixed it with his yogurt. Thanks so much for the recipe.
Lisa
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Chelsea
Full Member
Gillianne
Posts: 119
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Post by Chelsea on Apr 24, 2006 10:47:25 GMT -5
I am so glad you like it! Gillianne has been so happy to get PB & J just like her brother. i hadn't thought of mixing it with yogurt. I must try that, I have been mixing a splach of SF pudding (dry) into her yogurt to add a bit of flavor.
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lisa
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Post by lisa on Jun 8, 2006 6:45:04 GMT -5
They have already stopped selling fresh rhubarb at the one store I had found it at here. (Still having a hard time believing that given San Diego is not the middle of nowhere.) I'm going to keep looking, but can anyone suggest a frozen brand? I'd like to see if the grocery store will bring in a case. Guess I'll have to start growing it myself otherwise. PB&J sandwiches have become a staple. He still gets excited every time he sees the container come out of the fridge, but it will probably be gone in a few days.
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Chelsea
Full Member
Gillianne
Posts: 119
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Post by Chelsea on Jun 8, 2006 20:14:02 GMT -5
I love this jam, it has been great for us in that Gillianne can eat something like her brothers. I buy the Remlinger Farms Frozen rhubarb from whole foods. Remlinger Farms is local to this area though.
I would suggest locating a local farm that typically grows it and packages it for sale. Remlinger Farms for example is a local farm but they have a grocery store on site as well as selling to other stores.
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Post by azmary on Jun 10, 2006 11:29:17 GMT -5
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Chelsea
Full Member
Gillianne
Posts: 119
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Post by Chelsea on Oct 9, 2006 15:48:50 GMT -5
It's rhubarb season!!!! I found some bags in the frozen food section at the grocery store and was so excited.
I made it with a black cherry sugar free jello and it is delicious. She is back to getting her "PB and Jilly Jelly Pitas".
Also for those that don't tolerate the aspartame, I tried the xanthan gum (see my other post) in a little bit of it and it worked great to thicken and hold it together.
So next tiem your a your store, look for rhubarb!
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Post by nancyrandall on Oct 9, 2006 16:00:42 GMT -5
For a variation that does not include aspartame I use Knox gelitin and Dextrose sugar rather than the jello. It gives it the thickness but, you don't get any added flavor.
Nancy
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Post by toothfairy on Sept 22, 2008 10:10:05 GMT -5
I was making strawberry rhubarb jam yesterday and baking Lord Baltimore cupcakes for school lunches. I usually frost the cup cakes with a cream cheese frosting. Thought I would make it strawberry cream cheese frosting buy adding in three tablespoons of hot jam which I had added strawberry Koolaid added the gelletin yet. Which is the recipe I use. ;DIt was so good. I pulled out a cup so I would have it to use in the future icings.
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