Rhubarb Jam

Name: Rhubarb Jam
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 half-pints
Ingredients: 6 cups sliced fresh rhubarb; 5-1/4 cups sugar; 2 tablespoons lemon juice; 3/4 cup water; 1 package (1-3/4 ounces) powdered fruit pectin

Total Time Prep: 10 min. + standing Cook: 10 min.

Yield 6 half-pints

Test Kitchen Approved

You don't need a canning kettle, a candy thermometer or any preserving experience to pull off this rhubarb jam.

Ingredients

6 cups sliced fresh rhubarb
5-1/4 cups sugar
2 tablespoons lemon juice
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin

Directions

In a food processor, process rhubarb in batches until roughly chopped. Transfer to a large bowl. Stir in sugar and lemon juice. Let stand for 10 minutes, stirring occasionally.
In a small saucepan, combine fruit mixture and water. Bring to a boil; cook and stir for 1 minute. Add pectin to fruit mixture; boil 2-3 minutes longer.
Pour into jars or freezer containers, leaving 1/2-in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts

2 tablespoons: 89 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.