Rhubarb Merlot Jam

Laura Kuemmerle


Fall in Alaska and I have an abundance of rhubarb! We had some left over Merlot in the frig that no one liked and I thought it would be interesting to mix the two...WOW! It came out great! I can't wait to make more now!


★★★★★ 1 vote

Makes about 1 1/2 pints total.


  • 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

How to Make Rhubarb Merlot Jam


  1. Cook chopped rhubarb in a heavy sauce pan with the merlot over low-medium heat until the rhubarb is soft (about 10 minutes).
  2. Add the sugar and bring to a rolling boil (boils even when stirred)stirring occasionally.
  3. Add pectin and bring back to a boil. Boil for exactly 1 minute.
  4. Remove from heat, skim off any froth that may have developed and quickly ladle into sterilized jars.
  5. Make 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!!

Printable Recipe Card

About Rhubarb Merlot Jam

Course/Dish: Jams & Jellies
Other Tag: Quick & Easy
Hashtags: #rhubarb, #Merlot

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