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Rhubarb Jam
Rhubarb jam comes together with just a few easy to find ingredients, to make an unforgettable spread.
👥 48 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 2h🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●colander
- ●stove
📝 Preparation Steps
1
Cut off the leaf and root end of the rhubarb stalk, then wash the stalk under cool water.
rhubarb (diced, approximately 2 lbs.)8 cups
2
Dice the rhubarb into small pieces (1/2" or less), peeling the rhubarb if the outer skin is tough and difficult to cut. You should have approximately 8 cups of diced rhubarb.
rhubarb (diced, approximately 2 lbs.)8 cups
3
Place the rhubarb into a large pot, and add the sugar and fresh lemon juice (or lemon and orange juice).
rhubarb (diced, approximately 2 lbs.)8 cupssugar3 cups
4
Gently stir to coat the rhubarb with sugar, and allow the mixture to sit overnight to macerate. Or bring the mixture to a boil over medium-high heat, stirring often, cook for ⏱️ 2 minutes, then remove from heat and allow to sit for ⏱️ 2 hours.
rhubarb (diced, approximately 2 lbs.)8 cupssugar3 cups
5
For a "chunky" jam, continue with step 6. For a "smooth" texture jam, skip down to step 9, cooking the rhubarb with the juices.
rhubarb (diced, approximately 2 lbs.)8 cups
6
Using a slotted spoon, remove the rhubarb pieces from the pot into a colander, retaining as much juice in the pot as possible. Place the strained rhubarb in a colander with a bowl under it to catch additional juices.
rhubarb (diced, approximately 2 lbs.)8 cups
7
Cook the juice over medium-high heat until boiling, stirring frequently. Reduce the heat to medium and cook until the juice has reached 220°F on a candy thermometer or until the juices are not runny when tested on a cold plate.
8
Once the rhubarb juice has reached the gel stage, carefully add the rhubarb chunks from the colander and any captured juices into the hot juice mixture.
rhubarb (diced, approximately 2 lbs.)8 cups
9
Place the pot with the rhubarb and juices on the stove, and cook over medium-high heat. Bring this mixture to a boil, stirring frequently to prevent scorching and boiling over.
rhubarb (diced, approximately 2 lbs.)8 cups
10
Cook the jam until it reaches the gel stage, which should take approximately ⏱️ 20 minutes.
11
Test the jam to see if it has reached the gel stage by using the cold plate test, or until the temperature reaches the gel stage at 220° F.
12
Ladle or pour the jam into prepared jars or containers.
13
If canning, process the jars in a water bath canner for ⏱️ 10 minutes (or ⏱️ 15 minutes if above 6,000 feet in elevation).
Nutrition Facts
calories
52 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
13 g
sodium Content
1 mg
protein Content
0.2 g
carbohydrate Content
13 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.03 g
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