Rhubarb Jam Recipe
Print RecipeThis is my ABSOLUTE FAVORITE and the MOST DELICIOUS Rhubarb Jam Recipe that I'm happy to share with you today! Fresh or frozen, I have the details on how to handle both.If using frozen rhubarb, DO NOT drain the liquid. You will use this PLUS the water called for to cook your rhubarb.
Servings: 12 jars
Ingredients
- 6 c. rhubarb chopped (about 10-12 stalks worth)
- 1 c. water
- 1 box of fruit pectin
- ½ tsp. butter
- 6 ½ c. granulated sugar
- 1 tsp. ground cinnamon
Instructions
- Place rhubarb and water in a 4-quart saucepan. Bring to a boil on high heat. Reduce heat to medium; simmer for 2 minutes or until rhubarb is tender.
- Measure exactly 4 ½ cups of cooked rhubarb into a 6 or 8-quart saucepan.
- Stir pectin into cooked rhubarb. Add butter to reduce foaming.
- Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.
- Stir in sugar & cinnamon. Return to a full rolling boil, stirring constantly. Boil for exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim off any foam with a metal spoon and ladle jam into prepared jars.
- Process in a water bath canner.
Notes
Serving: 1tbsp. | Calories: 36kcal | Carbohydrates: 9g | Protein: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 4mg | Potassium: 15mg | Fiber: 0g | Sugar: 9g
