Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds rhubarb stems (chopped, about 5 cups)
  • 2 cups Sugar
  • 3/4 cup water
  • 1 tablespoon lemon juice, fresh or bottled (bottled)
  • 3 3/4 tablespoon Ball RealFruit™ Low or No-Sugar Pectin

Instruction

  • Sterilize clean jars, according to these directions,
  • Place rhubarb, water & lemon juice in large saucepan.
  • Bring to boil. Lower flame and cook at high simmer for about 20 minutes, stirring occasionally, until rhubarb is tender.
  • Increase heat and bring back to boil. Next add pectin and 1/2 cup of the sugar.
  • Bring back to boil and, stirring continuously, bring to a boil that can not be stirred down.
  • Add the rest of sugar, once the jam has come back to a boil that can not be stirred down, boil for one more minute.
  • Fill jars, leaving 1/2" headspace. If processing, process in water bath canning pot for 15 minutes. Turn off burner, leaving jars in hot water for 5 minutes.
  • Carefully remove jars from canning pot. Allow to cool on counter.
  • If chunks of fruit seem to be floating, turn jars upside down for a while (20-30 minutes), then turn them right side up. Repeat this as many times as necessary to distribute fruit throughout the jam. I did it 2 times. Make sure you end up with the jam in the bottom of the jar. If it cools too much, the jam will stay in the top of the jar.
  • Check seals after 24 hours. If lids pop when pressed in the middle, the jars have not sealed properly and should be stored in refrigerator.
  • If you do not process the jars, store in refrigerator but they may only last a couple months, depending on your individual conditions.