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    Home » Articles » Cooking - Recipes

    Eric's Rhubarb Jam Recipe with Canning How-to GF Video

    by Eric · This post may contain affiliate links, its one way we pay the bills. · 1 Comment

    Here's is my rhubarb jam recipe:

    Part 2:

     

    Wow. what fun it was to make and can our own rhubarb jam.Rhubarb Jam Recipe

    5 cups of chopped rhubarb

    2 cups of sugar

    1 cup of water

    2 to 4 packets of unflavored gelatin

    optional:

    1 carton of strawberries, chopped

    1 20 oz can of crushed pineapple

    zest of one orange, or whole orange slices

    Place all ingredients except gelatin in a large pot, and cook for 15-20 minutes, until rhubarb has broken down to your liking . Turn off heat, and add gelatin. How much gelatin depends on how thich you like your jam. More gelatin means a thicker jam.

    Can jam according to canning instructions that come with your canning jars.

    recipe ©2007 eric rochow

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    Reader Interactions

    Comments

    1. Cheri

      April 22, 2012 at 6:35 pm

      I just made this. I didn't use the gelatin or pineapple. I added the juice of a lemon and I cooked it 15 to 20 minutes longer. I had a big pot of 26 cups of rhubarb cooking and I added one teaspoon of cloves to it the last few minutes of cooking. It turned out great. Thanks for the recipe. I think you did pretty good for your first time canning.

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