This is my ABSOLUTE FAVORITE and the MOST DELICIOUS Rhubarb Jam Recipe that I'm happy to share with you today! Fresh or frozen, I have the details on how to handle both.If using frozen rhubarb, DO NOT drain the liquid. You will use this PLUS the water called for to cook your rhubarb.
Course Canning
Cuisine American
Keyword jam, rhubarb
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 12jars
Calories 36kcal
Ingredients
6c.rhubarbchopped (about 10-12 stalks worth)
1c.water
1box of fruit pectin
½tsp.butter
6 ½c.granulated sugar
1tsp.ground cinnamon
Instructions
Place rhubarb and water in a 4-quart saucepan. Bring to a boil on high heat. Reduce heat to medium; simmer for 2 minutes or until rhubarb is tender.
Measure exactly 4 ½ cups of cooked rhubarb into a 6 or 8-quart saucepan.
Stir pectin into cooked rhubarb. Add butter to reduce foaming.
Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.
Stir in sugar & cinnamon. Return to a full rolling boil, stirring constantly. Boil for exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with a metal spoon and ladle jam into prepared jars.