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| I have fresh rhubarb from my Dad's garden, and want to make rhubarb jam. Not strawberry-rhubarb, just rhubarb. I've got several from the web but am wondering if anyone here has a favorite that you've actually made. Looking for tried and true.
Anyone? Suzieque |
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| Suzie, here's the recipe I use, it's pretty basic, has an inordinate amount of sugar and uses commerical pectin such as Sure Jell. I'm only assuming that you're canning it? Rhubarb Jam Makes 8 (1-cup) jars 4-1/2 cups rhubarb, chopped Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Stir in food coloring. Ladle quickly into prepared jars leaving 1/8 inch headspace. Process in boiling water bath 10 minutes for half pints.
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