Easy Rhubarb Jam
User Reviews
4.0
3 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
55 mins
-
Servings
80 Tablespoons
-
Calories
23 kcal
-
Course
Condiments
-
Cuisine
American
Easy Rhubarb Jam
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Making your own rhubarb jam could not be easier! It’s a perfect way to preserve this wonderful flavor of summer to enjoy all year long!
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Ingredients
- 1.5 pounds rhubarb stems chopped, about 5 cups
- 2 cups sugar
- 3/4 cup water
- 1 tablespoon lemon juice, fresh or bottled bottled
- 3 3/4 tablespoon Ball RealFruit™ Low or No-Sugar Pectin
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Instructions
- Sterilize the jars.
- Place chopped rhubarb, ½ cup of sugar, water & lemon juice in a large saucepan.
- Bring to boil. Lower flame and cook at high simmer for about 20 minutes, stirring occasionally, until rhubarb is tender.
- Increase heat and bring it back to boil. Next, add pectin and 1/2 cup of the sugar.
- Bring back to boil and, stirring continuously, bring to a boil that can not be stirred down.
- Add the rest of sugar, once the jam has come back to a boil that can not be stirred down, boil for one more minute.
- Fill jars, leaving 1/2" headspace. If processing, process in water bath canning pot for 15 minutes. Turn off burner, leaving jars in hot water for 5 minutes.
- Carefully remove the jars from the canning pot. Allow to cool on the counter.
- If chunks of fruit seem to be floating, turn jars upside down for a while (20-30 minutes), then turn them right side up. Repeat this as many times as necessary to distribute fruit throughout the jam. I did it 2 times. Make sure you end up with the jam in the bottom of the jar. If it cools too much, the jam will stay in the top of the jar.
- Check seals after 24 hours. If lids pop when pressed in the middle, the jars have not sealed properly and should be stored in refrigerator.
- If you do not process the jars, store in refrigerator but they may only last a couple months, depending on your individual conditions.
Equipments used:
Notes
- **Notes**
- Adjustments for altitude
- half pints or pints 0-1000 feet above sea level 5 minutes
- 1000-6000 feet above sea level 10 minutes
- 6000+ feet above sea level 15 minutes
- Water bath canned jam is shelf stable for over 1 year.
- Cold packed canned jams should be kept in refrigerator. They will last for 2-3 months.
- If cold packing, be sure to sterilize jars prior to filling.
- YIELD - Makes 2 ½ pints.
Nutrition Information
Show Details
Calories
23kcal
(1%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
2mg
(0%)
Potassium
24mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
10IU
(0%)
Vitamin C
0.7mg
(1%)
Calcium
7mg
(1%)
Nutrition Facts
Serving: 80Tablespoons
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 7mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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