Rhubarb Jam
Description
Every year I get a large harvest of rhubarb. I can't eat all of it fresh, so I freeze a lot, but I just can't eat that many pies, and the rhubarb takes up a lot of space in the freezer. Then I discovered rhubarb jam and was instantly converted. This is a great way to do two things at once: make a delicious jam while making space in your freezer!
Ingredients
Instructions
Heat the chopped rhubarb with the lemon juice over medium heat.
Boil for 10 minutes, stirring often to prevent scorching.
Add the pectin, if using, and boil for 10 more minutes.
Add the sugar and boil 15-20 minutes. You may need to boil the jam a bit longer, especially if you're not using pectin. I like to freeze a spoon, and then put a little jam on the spoon, and put the jammy spoon in the freezer. After a minute or so, check the spoon to see what the consistency of the jam is.
Sterilize your jars and lids. Do this by pouring boiling water in the jars, tossing the water out, and upending the jars on a clean cloth on the counter. Put the rings and lids in. a saucepan of boiling water. Put a canning pot filled about halfway with water on the stove and heat it up. For jams I like to use 1 cup jars.
Pour the hot jam into the clean jars, wipe the rims, put on the lids and rings on (screw the rings on, but not ridiculously tightly), and put the jars into the water bath canner. They should be covered by at least an inch of water. Once the water starts to boil, keep it boiling for 25 minutes. Remove the jars from the canner, using canning tongs, and set them on a counter to cool. You should hear popping sounds, as the jars seal. When the jars are cool, check to see. if they sealed. The lids should be concave. If they sealed, remove the rings, label, and store. Sometimes one doesn't seal. That's the one you eat right away.
