rhubarb jam

Replies to This Discussion

Permalink Reply by Robin on June 16, 2008 at 10:29am

1 pound of strawberries, mashed
1 pound of rhubarb, cubed
5 1/2 cups of sugar
1 package of Certo liquid pectin

The directions are in the Certo box. I'd give them here but I can't remember whether you bring the fruit and sugar to a boil then add pectin or add pectin and bring it to a boil.

▶ Reply to This

Permalink Reply by Maggie Warner on June 16, 2008 at 11:30am

Thank you! I actually found this one -

4 cups diced fresh rhubarb
3 cups sugar
3 tablespoons finely chopped candied ginger
2 tablespoons lemon juice

which you cook until it is thick and clear and then process for 10 minutes. It turned out great and I would definitely recommend it!

▶ Reply to This

Permalink Reply by Chris Breedlove on June 16, 2008 at 4:46pm

2 lbs cut up rhubarb (1 - 2 inch pieces)
2 - 21/2 cups sugar
grated peel from 1 lemon
1/3 cup chopped crystallized ginger
Mix this stuff together in a non-reactive pot. heat over medium heat til the sugar dissolves and the rhubarb starts to liquify. Continue cooking (slow boil?) for 20 - 40 minutes til the stuff is thick and mounds up on the spoon. ladle into sterilized jars and cap immediately. It is thensupposed to be stored in the refrig but I have kept this unrefrigerated for nearly a year and it never seems to spoil.

▶ Reply to This