Comments on: Apple Rhubarb Jam

By: bethy

bethy — Sat, 11 Jun 2011 01:03:26 +0000

I know this is years old, but y’know, no biggie.

I just made this up. I’ve got to say – it’s an excellent jam, but it is NOTHING like it says in this recipe or in the basis on AllRecipes. XD Mine is extremely apple-y, came out rather on the brown side (although my rhubarb patch is an old one and has very Very green stalks, so that’s unsurprising!) and I can hardly taste the rhubarb. I also wound up with a) apple chunks that would not break down and I wound up using a mill and b) only about half of the intended quantity!

It’s delicious – just not even close to what we’d expected! So, not a loss, just… am I the only one who had theirs turn out differently??? If so… what happened?!?

By: Jennie

Jennie — Mon, 31 Aug 2009 14:30:17 +0000

If you highlight the recipe text with your mouse (click and dray over it) and then click the right hand button of your mouse, it should pull up a menu of options. One of those options will be “Print”. Click on print and then there should be an option in the new print window that opens that says something like “selection” under “page range”. Choose “selection” or whatever seems closests to that option. Hit print and it should only print out the text you had highlighted. Hope this helps!

By: carol

carol — Sun, 30 Aug 2009 23:33:22 +0000

great recipes! but haven’t figured out how to print them out without printing out all the other infor with them! any help on that?
thanks!

By: 101 Homemade Jam, Jelly & Marmalade Recipes : TipNut.com

101 Homemade Jam, Jelly & Marmalade Recipes : TipNut.com — Thu, 04 Jun 2009 19:06:34 +0000

[...] Apple Rhubarb Jam: Now, I’m sure you’re all thinking “PIE!” when you hear rhubarb. And maybe you’re also thinking “strawberries” at the same time. But let me see if I can broaden your perspective on rhubarb uses and companion flavors. Sweet little autumn apples are the perfect complement to rhubarb’s bright tangy flavor. And jam, when heading into winter, is a very necessary hibernation food store. I seem to be making a lot of little batches of jam this year, and I have to say this is definitely my favorite. Recipe found at Straight From The Farm. [...]

By: Rhubarb & Port Risotto « Straight from the Farm

Rhubarb & Port Risotto « Straight from the Farm — Mon, 08 Dec 2008 22:22:21 +0000

[...] it’s among the top ten all-time best dishes to come out of the SFTF kitchen. Unfortunately, the ephemeral season for rhubarb is over, and for that I apologize since it was my own disorganization that kept you from getting to [...]

By: Last One…for Now « Straight from the Farm

Last One…for Now « Straight from the Farm — Thu, 04 Dec 2008 21:24:45 +0000

[...] proved very successful; thus my teeny bit of smugness. I have Ground Cherry Chamomile Jam, Apple Rhubarb Jam…and now Spiced Fig and Pear Preserves (jam really, but “preserves” sounded fancier). [...]

By: MangerLaVille

MangerLaVille — Thu, 13 Nov 2008 14:59:35 +0000

The color is so vibrant. I agree, rhubarb is tricky this time of year. But, the recipe is perfect for early fall when apples are coming in and rhubarb is in its last days.

By: Jennie

Jennie — Thu, 13 Nov 2008 01:34:10 +0000

Lo – It will definitely work with frozen rhubarb too. You’re so smart to think to freeze it in the first place…I always forget that it’s a perfect ingredient to pop in the freezer to use later in the season. Good thinkin’!

By: Chocolate Shavings

Chocolate Shavings — Wed, 12 Nov 2008 19:12:16 +0000

The color of the jam is beautiful and just reminded me that I don’t use rhubarb in the kitchen nearly as often as I should.

By: Lo!

Lo! — Tue, 11 Nov 2008 15:30:29 +0000

What a great combination!
And this is totally seasonal, especially since apples are at their peak right now. I totally wish I had a nice bush of rhubarb at my disposal… but I wonder if this would work with some that I’ve frozen?