rhubarb jam
This rhubarb jam combines the unique tartness of fresh rhubarb with sweetness, creating a delightful and comforting spread that brings warmth and nostalgia.
Ingredients
- 4 cups fresh rhubarb, chopped
- 3 cups granulated sugar
- 1/4 cup lemon juice
- 1 box (1.75 oz) pecti
- 1/2 teaspoon salt
Instructions
- Wash the rhubarb stalks thoroughly, remove leaves, and chop into small, uniform pieces.
- Combine the chopped rhubarb and salt in a large pot. Add lemon juice and let it sit.
- Add granulated sugar to the pot and stir well. Let it sit for about 10 minutes.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Mix in the pectin and boil for an additional minute until thickened.
- Test the jam's consistency using the cold plate test.
- Pour the hot jam into sterilized jars, leaving 1/4 inch of headspace, and seal.
Notes
Choose fresh rhubarb for the best flavor. You can substitute other fruits or sweeteners. Store in the refrigerator for up to three weeks or can for long-term storage.