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Description
Make a simple and flavorful rhubarb jam using liquid pectin. This recipe is easy to follow and yields a delicious homemade jam.
Ingredients
Scale
- 4 cups chopped rhubarb
- 4 cups sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 1 pouch (3 ounces) liquid pectin
Instructions
- In a large saucepan, combine rhubarb, sugar, water, and lemon juice.
- Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Stir in liquid pectin. Return to a full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Quickly pour the jam into sterilized jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes.
Notes
- Sterilize jars and lids before filling.
- Adjust sugar to taste depending on the tartness of the rhubarb.
- Ensure a proper seal by checking the lids after processing.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Preserve
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg