rhubarb jam
(1 RATING)
It's hard to find a rhubarb jam recipe without jello or other fruit. This one is easy and my favorite.
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prep time
cook time
method
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yield
6-7 Half pints
Ingredients
- 2 1/2 pounds rhubarb
- 1 cup water
- 5 cups white sugar
- 1 1/2 cups brown sugar
- 1 box fruit pectin, powdered ( 1.75oz)
- 1/2 teaspoon butter
- 1 teaspoon ground cinnamon, opt.
How To Make rhubarb jam
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Step 1Finely chop rhubarb. Do not peel. Place in a large pot. Add water and bring to a boil. Reduce heat and simmer 2 minutes or until rhubarb is soft. MEASURE 4 1/2 CUPS rhubarb and discard any remaining rhubarb or save for another use.
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Step 2Place the 4 1/2 cups rhubarb back into the pot, stir in the pectin, and add the butter. Bring to a full rolling boil on high heat, stirring constantly. Quickly stir in all the sugar and the cinnamon. Return to a full rolling boil. Boil for exactly 1 full minute stirring constantly.
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Step 3Remove from heat. Skim foam. Can add a few drops of red food coloring if desired. Ladle quickly into sterilized jars, leaving 1/4 inch headspace. Wipe rims. put caps on. Process in a water-bath canner for 10 minutes.
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Jams & Jellies
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