Refrigerator Jam

Cherry Rhubarb Jam from Lori

Well, Andrea, I just followed the recipe on the Sure-Jell package. I like low-sugar jams, but sour cherries and rhubarb are just too tart for me. I used 3 cups of cherries (finely chopped--I used the pulse setting on my blender/processor) and 1 cup finely chopped rhubarb. You put that in the kettle with the sure-jell along with 2 tsp. coconut oil (or butter) because cherry jam foams something awful. bring that to a rolling boil (that can't be stirred down) and then dump in all at once (measure this at the onset) 4 3/4 cups sugar. bring to a roiling boil and boil for exactly one minute. remove from the heat, stir off and on for a couple of minutes so pieces don't float on top (skim foam--but I didn't have any since I added the oil) and put in jam jars. I think it made about 6 jars ( 8 oz. each) 

let me know if you have any more questions.

Rhubarb Muffins

Aunt Norma's Rhubarb Muffins

Rated: Submitted By: charliebabe Photo By: CC♥'s2bake Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 50 Minutes Servings: 24

"These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam."

INGREDIENTS:

2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups brown sugar 1/2 cup vegetable oil 1 egg

1 teaspoon vanilla extract 1 cup buttermilk 1 1/2 cups diced rhubarb 1/2 cup chopped walnuts 1 tablespoon melted butter 1/3 cup white sugar 1 teaspoon ground cinnamon

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
2.	In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
3.	Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.