Rhubarb jam is an amazing way to use the prime crops and savour the flavours of summer all throughout the colder months. For maximum flavour enjoy your canned jam within one year of creation!
Ingredients:
- 4 cups fresh rhubarb, chopped
- 3 cups granulated sugar
- 1.75 oz fruit pectin
- 1/4 cup lemon juice
- 1/2 teaspoon butter (optional, helps prevent foaming)
Instructions:
- Prepare the Jars: Sterilize your canning jars by boiling them in water for 10 minutes or running them through the dishwasher.
- Cook the Rhubarb: In a large pot, combine the chopped rhubarb and lemon juice. Cook over medium heat until the rhubarb breaks down and becomes soft, about 10-15 minutes.
- Add the Pectin: Stir in the pectin and bring the mixture to a full boil over medium-high heat, stirring constantly. Once boiling, add the sugar all at once, stirring to dissolve. Return to a boil and cook for 1-2 minutes, until the jam starts to thicken.
- Test the Jam: To check if the jam is ready, place a spoonful on a cold plate and let it sit for 1-2 minutes. Run your finger through it—if it wrinkles and doesn’t run back into place, it’s done. If not, boil for another minute and test again.
- Skim the Foam: If any foam forms on top of the jam, skim it off with a spoon. You can add a small amount of butter to reduce foam, if desired.
- Fill the Jars: Pour the hot jam into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims clean with a damp cloth to ensure a good seal.
- Seal and Process: Place the lids on the jars and screw on the bands. Process the jars in a water bath canner for 5-10 minutes to seal them.
- Cool and Store: After processing, let the jars cool completely. You should hear a “pop” as the jars seal. Store the sealed jars in a cool, dark place.
Spread this homemade jam on a warm slice of peanut butter toast, or drizzle it over a scoop of vanilla ice cream. It tastes even sweeter knowing you made it yourself!
