Yield: 8 - 8oz jars
Easiest Rhubarb Jam Recipe
A delightful rhubarb jam recipe that tastes only of rhubarb, no strawberries or ginger to take away the flavor.
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Ingredients
- 4 lbs rhubarb, chopped
- 4 lbs sugar
- 3 tbsp lemon juice
- 1 (1.75oz) packet natural pectin
Instructions
- Put a saucer in the freezer.
- Heat rhubarb and lemon juice over medium heat.
- Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.
- Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
- Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars and close immediately.
- You can let the jars cool and keep in the fridge or process them so that they're safely sealed.
Nutrition Information:
Yield:
50Serving Size:
1 TbspAmount Per Serving: Calories: 15Cholesterol: 0mgSodium: 0mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 0g