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    You are in: Home / Recipes / Beet Rhubarb Jam Recipe
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    Beet Rhubarb Jam

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    20 mins

    1 hr 5 mins

    threeovens's Note:

    This jam doesn't use any pectins or gelatins, just rhubarb, sugar, beets, and plain old water. It comes out a deep red with an earthy quality from the beets and a hint of tartness from the rhubarb. Pair it with goat cheese and walnuts.

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    8 oz jars

    Units: US | Metric

    • 8 cups rhubarb, peeled and cut into 1-inch slices (3 lbs or about 15 stalks)
    • 2 1/2 cups sugar (more or less to taste)
    • 9 cups beets, peeled and cut into 1/2 -inch cubes (about 3 lbs or 8 or 9 medium)
    • 3 cups water


    1. 1
      In a large bowl, combine the rhubarb with 1 cup of sugar.
    2. 2
      Mix well and let sit for about 30 minutes until some juice forms in the bottom of the bowl.
    3. 3
      In the meantime, cook the beets with the remaining sugar and water in a medium pot over medium high until tender, about 45 minutes; stir occasionally.
    4. 4
      Add rhubarb mixture including juices and stir.
    5. 5
      Cook, while stirring, 18 to 20 minutes until rhubarb are very soft.
    6. 6
      Process the beets through a potato ricer or large strainer and return to the pot.
    7. 7
      Taste for sweetness and add sugar, if needed; cook a few minutes to dissolve any added sugar (the jam's flavor will mellow as it cools).
    8. 8
      While jam is still hot, ladle into hot sterilzed canning jars, leaving 1/4 inch head space at the top; remove air pockets by running a long, non-metallic utensil or skewer between the jar and the jam.
    9. 9
      Top with new, clean lids, close tightly and let cool to room temperature.
    10. 10
      Once cooled, test the seal; if the lid springs up when you press your finger into the center - it is not sealed.
    11. 11
      Process any that have not sealed for 15 minutes in a hot water bath, then test the seal again.
    12. 12
      NOTE: To sterilize jars, fill a large pot with water and bring to a boil over high heat. Reduce heat until barely bubbling. Immerse three 8 ounce jars and leave there while you are cooking the jam. Place lids and rings in a small saucepan covered with hot water.

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    Nutritional Facts for Beet Rhubarb Jam

    Serving Size: 1 (3717 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1022.9
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 447.7 mg
    Total Carbohydrate 253.3 g
    Dietary Fiber 17.5 g
    Sugars 229.8 g
    Protein 12.5 g

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