Rhubarb Jam

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By Becky Tank
@Becky_Tank

It's hard to find a rhubarb jam recipe without jello or other fruit. This one is easy and my favorite.

Rating:

★★★★★ 1 vote

Serves:

6-7 Half pints

Ingredients

2 1/2 lb: rhubarb
1 c: water
5 c: white sugar
1 1/2 c: brown sugar
1 box: fruit pectin, powdered ( 1.75oz)
1/2 tsp: butter
1 tsp: ground cinnamon, opt.

Step-By-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.

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.

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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