Description
Rhubarb Jam is a sweet-tart preserve that highlights the vibrant flavor of spring rhubarb. With its beautiful color and balanced taste, it’s a classic jam that showcases the resourcefulness of Mennonite cooks and remains a timeless favorite.
Ingredients
Scale
- 4 cups chopped rhubarb
- 4 cups granulated sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 1 package (1.75 oz) powdered pectin
Instructions
- Wash and trim rhubarb stalks, removing leaves and root ends. Chop into 1/2-inch pieces and measure 4 cups.
- In a large saucepan, combine rhubarb, water, and lemon juice. Stir gently.
- Bring mixture to a boil over medium-high heat, stirring occasionally. Cook about 10 minutes until rhubarb softens.
- In a separate bowl, mix sugar with powdered pectin.
- Gradually stir sugar-pectin mixture into rhubarb. Stir constantly until dissolved.
- Increase heat to high and bring to a full rolling boil. Boil for 1 minute, stirring constantly.
- Test for setting point at 220°F or using the cold plate method.
- Remove from heat and skim off any foam.
- Ladle hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe rims, add lids, and process jars in a boiling water bath for 10 minutes.
- Cool jars on a towel-lined surface. Check seals after 12-24 hours. Store sealed jars in a cool, dark place for up to one year.
Notes
Always discard rhubarb leaves, as they are poisonous. Proper sterilization and sealing are essential for safe storage. Refrigerate any unsealed jars and use within a few weeks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Jam & Preserves
- Method: Stovetop & Water Bath Canning
- Cuisine: Mennonite-Inspired
Nutrition
- Serving Size: 1 tablespoon
- 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