Does anyone out there have a good rhubarb jelly receipe they would want to share? We are up to our ears in the stuff this year, and one can only eat so many pies! Thanks! Joe

-- Joe (Threearrs@AOL.com), May 12, 2001

Answers

make the filling, but add more sugar

-- stan (sopal@net-port.com), May 12, 2001.

Here are a couple of recipes, "Rhubarb & Fig Preserve" 1/2 pound of figs,2 pounds of rhubarb,2 1/2 pounds of sugar,2 lemons,juice and rind. Wash figs and rhubarb and cut into small pieces.Add sugar,lemon jucie and grated rind and stir often until jucie is formed. Cook gently for 45 minutes, until thick and clear. Pour into hot,sterilized glasses and seal. "Strawberry & Rhubarb Jam" 3 cups rhubarb,4 cups sugar,3 cups strawberries. used tender red rhubarb,trim off hard ends,wash and without skinning cut into small peices. Mix strawberries with rhubarb and sugar,let stand several hours. Cook until thick and clear,pour into hot,sterilized glasses and seal.

-- Tom (tjk@cac.net), May 12, 2001.

Here's an Amish recipe for rhubarb jam: 5 cups rhubarb 5 cups sugar Cut rhubarb into pieces, mix with sugar, let soak overnight. Cook 5 minutes, then add 2 (3oz.) boxes strawberry jello. Add 1 cup water. Put in jars, cold pack for 5 min.

Makes delicious jam. Sometimes it can be a bit runny right off the shelf, but after being refrigerated it sets up nicely.

-- Rob Shipe (RShipe1046@aol.com), May 13, 2001.

Thanks to everyone who has answered!

-- Joe (Threearrs@AOL.com), May 13, 2001.

Joe you can also just wash, cut and freeze the rubarb in the amounts needed for each pie or jam recipe (you don't even have to defrost it to make your jam). I am the only one who likes rubarb anything around here, so I actually can my pie recipe (minus the crust :) in the pretty little 1/2 pints. This gives me a taste of rubarb, and is excellent over ice cream! Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), May 13, 2001.

When we have been overwhelmed with rhubarb, we make jam or we cut it up into one inch chunks and freeze it.

We have made dozens of batches of rhubarb jam and have tinkered with the recipe for a long time. We find that we like our jam to be a little on the tart side.

27 cups of rhubarb in in half inch chunks 7 cups of sugar two boxes of regular raspberry jello a quarter cup of water.

Dice two cups of rhubarb to pretty small pieces and boil with the water. When it becomes soup, add more rhubarb. Repeat until all of the rhubarb is soup. Add sugar and boil for a few minutes. Remove from heat and mix in jello. Boiling water bath for ten minutes.

-- Paul Wheaton (paul@javaranch.com), May 14, 2001.