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Foodie, Chef & Mama of a little

Rhubarb Jam 

Rhubarb Jam 

Rhubarb Jam

  • 10 cups of sliced Rhubarb ( mine was from my own garden–40 stalks)
  • 3 cups of sugar
  • 1 sleeve of liquid Pectin

Bring Rhubarb and sugar to a boil, simmer until it is able to be mushed with a fork (30 minutes).  Bring back to rolling boil, add pectin (stir for 1 minute).  Add to jars and can as per usual (ensure you follow your own regions instructions as per canning times with sea levels. I was able to get 4-500ml and 7-125ml jars.  I washed and cleaned before use, heated the seals then filled.  Put into Canner with 1/4 inch head space for 15 minutes. Pulled out and let cool. This recipe is a bit tart, will be great on toast, ice cream, in baked goods and even spoonfuls on its own.

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