rhubarb jam

How To Make rhubarb jam

• 1

  In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• 2

  Cover the bowl, and place it in the refrigerator overnight.
• 3

  The next morning, place the rhubarb mixture in a large kettle.
• 4

  Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and continue cooking for 12 minutes (stirring constantly).
• 5

  Remove kettle from the heat, and thoroughly stir in the dry gelatin powder.
• 6

  Transfer the jam to 4 half pint-size sterilized glass jars.
• 7

  Cover the jars with lids, and let the jam cool to room temperature, before storing it in the refrigerator or freezer.
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