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How to Make Rhubarb Jam
- Wash and chop 4 cups of rhubarb into 1/2-inch pieces.
- In a large bowl, combine the chopped rhubarb with 3 cups of granulated sugar. Gently stir to ensure the rhubarb is evenly coated.
- Cover the bowl and refrigerate overnight to allow the rhubarb to release its juices.
- The next morning, transfer the rhubarb mixture to a large, heavy-bottomed pot or kettle.
- Place the pot over medium heat and bring the mixture to a rolling boil, stirring frequently to prevent sticking.
- Once boiling, reduce the heat to medium-low and continue to cook for 12-15 minutes, or until the jam has thickened slightly and reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger).
- Remove the pot from the heat.
- Stir in 1 packet (3 oz) of your choice of boxed gelatin powder (cherry, raspberry, or strawberry). Make sure the powder is fully dissolved and there are no clumps.
- Carefully ladle the hot jam into 4 sterilized half-pint jars, leaving about 1/4 inch headspace.
- Wipe the rims of the jars clean. Securely attach the lids and rings.
- Process the filled jars in a boiling water bath for 10 minutes to ensure proper sealing (optional, but recommended for long-term storage).
- Let the jars cool completely. You should hear a popping sound as the jars seal. Store sealed jars in a cool, dark place for up to a year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
605g
Fat
0g
Carbs
52g
