How to Can Rhubarb Jam

| 6/12/2014 11:36:00 AM

Tags: Rhubarb, Canning, Jam, Homesteading, DIY, Erin Sheehan,

Erin SheehanI haven’t had rhubarb jam in years, but I remember loving it as a child. I always asked for rhubarb jam on my sandwich. Our rhubarb is so plentiful this year I decided to can up a batch of rhubarb jam for myself. I’ve made a lot of different jellies and jam but had never tried making rhubarb jam before.

Rhubarb jam is easy to make and deliciously sweet. It doesn’t set up as firm as some jams might, but it tastes great and it’s firm enough to use. You’ll find it a great addition to your breakfast and lunch table.


Ready to get started? Here’s the recipe:

Rhubarb Jam

2  1/2 pounds of thinly sliced rhubarb (I used the food processor slicing attachment)
1 cup orange juice
1 tablespoon dried orange peel
1 box Sure-Jell pectin
1/2 teaspoon butter (optional)
6  1/2 cups sugar

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