Rhubarb Merlot Jam
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- 4 c
- rhubarb, chopped into 1/2 inch slices
- 1 c
- merlot of your choice (i used kenwood vineyard))
- 3 1/4 c
- 1 pkg
- certo jell pectin
1Cook chopped rhubarb in a heavy sauce pan with the merlot over low-medium heat until the rhubarb is soft (about 10 minutes).
2Add the sugar and bring to a rolling boil (boils even when stirred)stirring occasionally.
3Add pectin and bring back to a boil. Boil for exactly 1 minute.
4Remove from heat, skim off any froth that may have developed and quickly ladle into sterilized jars.
5Make sure the lips are clean and place warm canning lids. Secure the band on each jar and invert the jars on a counter - cover with a towel to keep warm. In about an hour you can turn them right side up again. You should hear the plinking of the jars sealing soon after. Enjoy!!