I s it time to make jam? Already?
You betcha, because longtime Forum friend and Arlington cook Fern Speed, who for sure knows her way around the kitchen, tells us, “It is time for using rhubarb again, and I found a great recipe for rhubarb jam your readers might like.
“It’s easy and good, and I found it in a cookbook put out by the Immaculate Conception Catholic Church in Arlington. It is Bess Kugel’s recipe.
“On the same page is another jam recipe sent in by Patricia Blanc. I haven’t tried it yet, but plan on doing so.”
So, pull the rhubarb, buy the pie filling, pineapple, gelatin, juice and other necessary ingredients and let’s get to jammin’ with this pair of spreads:
Rhubarb jam
7cups rhubarb, cut in small pieces
31/2cup sugar
1can cherry pie filling
2packages (3 ounces each) cherry gelatin
In large, heavy saucepan or kettle, thoroughly mix together the rhubarb and sugar; let stand 10 minutes, then heat mixture to a boil. When rhubarb is well cooked down, add the pie filling. Bring to boil and boil 5 minutes, stirring constantly. Remove pan from heat and stir in the gelatin, one package at a time. Stir well and pour into jars or other suitable containers. Let cool, then cap and freeze.
Pineapple-orange marmalade
1package powdered pectin
1can 21 ounces crushed pineapple (do not drain)
1can 6 ounces) frozen orange-pineapple juice concentrate, thawed
3cups sugar
In large, heavy saucepan or kettle, combine the pectin, crushed pineapple with juice and thawed juice concentrate. Heat, stirring often, to a full, rolling boil. Stir in sugar, heat to boiling again, stirring constantly, and boil 1 minute. Remove pan from heat and stir and skim alternately for 5 minutes. Immediately ladle the hot mixture into hot, half-pint jars, 1 jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes. OR, turn hot jam mixture into jars or other suitable containers and store in refrigerator to use within 3 weeks.
Now, while we’re still on the subject of homemade jam, and although it’s way, way too soon for this one, go ahead and clip it to save so you’ll be ready when fall rolls around.
Beth Marie Dodge of Granite Falls shares this concoction with us and says, “I received this recipe for green tomato jam from a dear friend when I had too many green tomatoes and did not know what to do with them. This jam is very popular with the family. It will taste like strawberry jam. I have also used raspberry gelatin in it, and it will taste like raspberry jam.”
6cups ground green tomatoes
6cups sugar
1package (6 ounces) strawberry gelatin
In large, heavy saucepan or kettle, combine ground tomatoes and sugar, mixing well. Heat to a full boil and boil 15 minutes, stirring occasionally to keep mixture from sticking to the bottom of the pan. After 15 minutes, remove pan from heat and add gelatin; stir until gelatin is thoroughly dissolved, then ladle mixture into jars or other suitable containers. Let cool, then cap and freeze.
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The next Forum will appear in Friday’s Time Out section.
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