Rhubarb Jam
From: Lorraine Stephens
8 Cups Rhubarb Chopped
7 Cups Sugar
Bring that to a boil & Boil it for 10 Minutes.
Add a 20 ounce can of Crushed Pineapple
Boil for another 7 minutes
Remove from heat and add 1 large box of jello (I used raspberry).
Stir well until dissolved. Ladle carefully (it is hot and will burn you) into hot jars. Put on your flat and rings and set upside down on heat safe surface until cool.
This was actually the first time I have made jam without water-bath canning the jars. I had heard of canning this way, but had never tried it. As far as I can tell all of my jars sealed and they look great.
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ReplyDeleteThe only disadvantage to sealing jars upside down is that the air is still left inside the jar. Over time, 6-8 months, that air in there will cause your product to change in color and it can get cloudy. It should be safe to eat, but you don't get the "vacuum seal" like when you use the water bath. Sorry had to share this info--my job for the summer is to teach canning and food preservation classes with the USU Extension Center. Sounds like a yummy recipe!
ReplyDeleteThat's good to know...Thanks for sharing. Like I said I had heard of people doing it this way, but I had never personally tried it. If you use this method could you fill your jars completely (I usually leave headspace)? Just wondered...
ReplyDeleteNo you have to leave headspace no matter what! The food will still expand as it cools and it needs that extra room to expand. Also if you don't leave headspace and your food expands while in storage the seal can break and leak food everywhere. Or the seal can break and then seal itself back up in storage--if this is the case, you have a much greater risk of getting botulism.
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