This Plain Rhubarb Jam Recipe can be made with fresh OR frozen rhubarb.
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If you cannot wait until spring and you have frozen rhubarb on hand, make this classic jam with your freezer supply of rhubarb.
For a variation, you can add mint or rose water to the rhubarb if desired (see below).
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6 cups finely chopped rhubarb (about 1/2" size pieces)
3/4 cup water
1 package (1.75 oz/49 or 57gram size) powdered pectin
5 cups granulated sugar
In a large pan, combine the finely chopped rhubarb and the water.
Bring to a boil over high heat.
Reduce heat to medium and allow mixture to simmer, covered, for about 2 minutes or until the rhubarb is tender.
Gradually stir in the pectin powder until dissolved.
Return the mixture to a full rolling boil over high heat, stirring constantly to avoid sticking and burning.
Add the sugar in a steady stream, stirring constantly.
Return to a full boil, stirring constantly to dissolve the sugar.
Boil hard for 1 minute, stirring constantly.
Remove from heat and skim off any foam.
Ladle jam into sterilized jars to within 1/4" of the rim, wipe rims.
Apply prepared lids and rings, and tighten rings just until fingertip-tight.
Process the jars in a boiling water bath /canner for 10 minutes.
Transfer the filled jars to a towel-lined surface and allow to rest at room temperature until set, about 24 hours.
Date jars and store in a cool dark place.
Makes about 6 - 8 ounce / 250ml jars of delicious jam, or 3 - 1/2 litre jars.
See Also: Basics of Boiling Water Bath Canning
Rhubarb and Mint
Add 1/4 cup finely chopped fresh mint after stirring in the granulated sugar.
Rhubarb and Ginger
Add 1 tbsp. finely grated gingerroot to the rhubarb before cooking.
Rhubarb and Rose Water
Add 1 tbsp. rose water after skimming off the foam.
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