Rhubarb Jam Recipes For Canning

Easy Rhubarb Jam Recipe (Small Batch) Ten Acre Baker

WEBJun 11, 2022 · Add jars to hot water: When the jam is done cooking, place rhubarb jam in hot clean jars. Leave about a half-inch of headroom at …

1. Thinly slice the rhubarb. The quickest and easiest method is to use the slicing blade on a food processor.
2. Using a 4-quart sauce pan, combine the sliced rhubarb, water, lemon juice, and vanilla bean (if using). Heat over medium high heat while stirring continuously to prevent burning until the rhubarb completely breaks down. Add additional water, if needed, as it will evaporate during the cooking process and help soften the rhubarb. This should take about 10 minutes.
3. While the rhubarb is cooking, combine the sugar and pectin. Once the rhubarb is done, add the sugar and pectin mixture and bring to a boil over medium high heat while stirring continuously. Be very careful as it can bubble but it shouldn't foam. Cook only long enough to dissolve the sugar which should take just a few minutes and then remove from heat.
4. Transfer to clean glass jars. Jam will gel as it cools. Either store in refrigerator or process in a water bath canning set up while the jam is hot. Refrigerated jam should last 2-3 weeks whereas water bath canned jam should last at least one year.

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Rhubarb Jam ~ Three Ways! Practical Self Reliance

WEBMay 9, 2019 · Instructions. Mix the chopped rhubarb and sugar together. Allow the rhubarb pieces to macerate in the sugar overnight. Strain the …

Rating: 4.4/5(79)
1. Mix the chopped rhubarb and sugar together. Allow the rhubarb pieces to macerate in the sugar overnight.
2. Strain the juice from the rhubarb pieces and place the sugar/juice mixture into a jam pot.
3. Bring the juice to a simmer over medium heat and cook for a few minutes until thickened.
4. Add the rhubarb and cook for another 5 minutes until the rhubarb is cooked and the jam thickens to your preference. (You can test consistency on a small plate placed in the freezer.)

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