Rhubarb jam is a great way to preserve rhubarb from the garden to enjoy later. Rhubarb jam tastes great on toast, on pancakes, in cookies, in oatmeal, and more.
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Clean and sterilize the jars, lids, and rings for canning. Use a sink full of extremely hot water, or you can run them through the dishwasher.
Dilute honey in hot water, and stir in sugar. Add petitely diced rhubarb to the mixture. Cut lemons in half and add them to the pot. Stir and let the rhubarb jam mixture sit for 1 hour. (This is an excellent time to prep the jars and water bath canner.)
8 cups Diced Rhubarb, 1 cup Sugar, 1 cup Honey, 1½ cups Water, 1 Lemon
Measure the amount of water needed in the water bath canner by filling the jars with water, and placing them in the water bath canner on the rack. Fill the water bath canner until the jars are completely submerged in water, giving an extra inch of water for evaporation. Pull the full jars of water out, and start heating the canner with the lid on.
After the rhubarb jam mixture has rested, turn on the heat to the medium-high setting. Boil the jam for 15 minutes, continuously stirring, and skim any foam off of the top of the jam.
Reduce the heat to medium, and simmer for 30 minutes, stirring frequently to prevent scorching on the bottom of the pot.
Cook to 220 degrees, or test the thickness with the spatula. The jam will start off runny, easily pouring off the spatula. When the jam sets, it will thicken and slowly run down the spatula, forming large droplets before falling from the spatula.
Remove the lemon halves.
1 Lemon
Place the funnel on the jar, and ladle the rhubarb jam into jars, leaving 1/4" to 1/2" of headspace. Use a canning de-bubbler or knife to remove any air bubbles. Clean the brim and place the lids on, and place the rings on fingertip tight (pretend you are tightening a lid for a 3 year old to open).
Process the rhubarb jam for 5 minutes in 1/2 pint and pint jars, 10 minutes for quart jars in a boiling water bath canner. (Use the rack, and be sure that the boiling water covers the jars.)
Remove the jars with canning tongs, and place them on a towel on the counter to let them cool.
Leave them to seal until tomorrow. Don't touch them, just let them do their thing. (You'll hear the seals popping almost immediately, but leave them alone until they cool.)
The next day, you can remove the rings. Check the seals by lifting the jar by just the lid. If the seal holds, it is good for storage. Store at room temperature for up to 18 months without the rings, and do not set anything on top of the lid (this can affect the seal).
Nutrition
Nutrition Facts
Rhubarb Jam Recipe
Serving Size
1 tablespoon
Amount per Serving
Calories
10
% Daily Value*
Fat
0.005
g
0
%
Saturated Fat
0.00125
g
0
%
Monounsaturated Fat
0.0006
g
Sodium
0.16
mg
0
%
Carbohydrates
2.62
g
1
%
Fiber
0.045
g
0
%
Sugar
2.52
g
3
%
Protein
0.022
g
0
%
Calcium
2.215
mg
0
%
Magnesium
0.3325
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Jam, Preserves, Rhubarb
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