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Description
Make homemade rhubarb jam using pectin for a quick and easy way to preserve the taste of spring. This recipe ensures a good set and vibrant flavor.
Ingredients
Scale
- 4 cups chopped rhubarb
- 4 cups sugar
- 1/4 cup water
- 1 package powdered pectin
Instructions
- Wash and chop the rhubarb into small pieces.
- In a large pot, combine rhubarb and water. Bring to a boil over medium heat.
- Stir in pectin and continue boiling hard for 1 minute, stirring constantly.
- Add sugar, return to a full rolling boil, and cook for 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Pour hot 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 with jam.
- Adjust sugar to taste depending on the tartness of your rhubarb.
- Ensure a proper seal by checking the lids after processing.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Preserve
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg