Jim and I both love rhubarb jam. Last June I canned nine half pints, and we managed to give away and eat all of them. That’s in contrast to the blueberry jam I canned two years ago, some of which still sits in the canning cellar!
We are trying to save as much rhubarb for wine as possible, but I couldn’t resist canning another batch of rhubarb jam last weekend. If you or one of your neighbors has extra rhubarb this year, give this recipe a try. It’s easy and delicious!
Rhubarb Jam
Yields a bit more than 9 half pints.
2 1/2 pounds of sliced rhubarb
1 cup orange juice (I used fresh squeezed)
1 tablespoon dried or fresh orange peel
1 box Sure-Jell pectin
1/2 teaspoon butter, optional
6 1/2 cups sugar
Prepare your water bath canner. Make sure your jars (half pint) and lids are clean and put your lids in a small bowl of hot (not boiling) water. Your jars should be in simmering water to keep them hot.
In saucepan, heat rhubarb, orange juice and orange peel over medium to high heat. Simmer for a good 5 minutes, stirring often. Your rhubarb should be soft.
Measure out your sugar and have it ready in a bowl to add all at once.
Remove your hot canning jars from the water and ladle the hot jam into the jars. Leave 1/4-inch headspace. Carefully clean the rims of your jars so you achieve a proper seal. If your rims aren’t clean, your jars will not seal. I keep a roll of paper towels handy and first wipe each rim with a wet paper towel and then with a dry one.
Place lids and rings on jars (finger tighten rings) and place jars in your boiling water bath. Boil in the canner for 10 minutes.
Turn off heat, remove cover and let canner sit for 5 minutes. Remove jars and place on a towel. Let sit for about 24 hours.
