RHUBARB JAM
Make and share this Rhubarb Jam recipe from Food.com.
Provided by MummaKat
Categories < 60 Mins
Time 40m
Yield 6 250 mL jam jars
Number Of Ingredients 5
Steps:
- wash out your jars, lids and rings. put jars into canning kettle and bring to a boil. place rings and lids in a bowl of hot water.
- place rhubarb and water in a large saucepan and bring to a boil over high heat.
- reduce heat to medium, cover and cook until rhubarb is tender - 2 to 3 minutes.
- add dry pectin slowly, stirring as you do so.
- turn heat back up to high, mixture should be still boiling. If not wait till it reaches a full rolling boil before adding sugar.
- pour sugar slowly into boiling rhubarb (a second pair of hands is useful for this step!), stirring as you go.
- Keep stirring to prevent sticking and burning, until mixture returns to a full boil. Continue to stir for another minute of rolling boil.
- turn off heat, remove pan. skim off any foam.
- add rosewater.
- pour jam into processed jars, putting on lids and rings, tightening to finger tight.
- process in water bath for 10 minutes.
- remove and place on a dry towel to cool for 24 hours. Lids should pop down fairly quickly. Enjoy!
Nutrition Facts : Calories 903.5, Fat 0.3, SaturatedFat 0.1, Sodium 28.9, Carbohydrate 232.6, Fiber 3.8, Sugar 218, Protein 1.5
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