Easy Apple Rhubarb Jam Recipe

Cook Time::25 mins

Total Time::25 mins

Servings::48

Yield::6 cups

Ingredients

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Original recipe (1X) yields 48 servings

3 cups diced rhubarb

3 cups diced peeled apples

2 cups white sugar

½ cup water

1 tablespoon ground cinnamon

1 (2 ounce) package dry pectin

Directions

In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.

Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

Recipe Tip

To make strawberry-rhubarb jam, replace the apples with 3 cups of strawberries and the pectin with one 6-ounce box of strawberry gelatin.

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