Easy Canned Rhubarb Jam


| 7/9/2015 1:12:00 PM


Erin SheehanJim 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!

 jars of Rhubarb Jam 

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

NebraskaDave
7/16/2015 11:24:48 AM

Erin, rhubarb is not my favorite thing to eat. Jam, pie, or any with rhubarb is not on the list for me. Rhubarb seems to be either a love or hate thing for people. I don't really hate it but it rates right up there with watermelon. It's not one of my favorite melons. Yeah, I know strange , huh. My favorite jam would have to strawberry. For two solid years I took a strawberry jam sandwich to school for lunch and never got tired of it. Yum. It made making lunches easy for Mom. ***** Have a great Rhubarb jam day.




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