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
Cheri
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.