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Eric’s Rhubarb Jam Recipe with Canning How-to GF Video

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Eric

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Here’s is my rhubarb jam recipe:

Part 2:

 

Wow. what fun it was to make and can our own rhubarb jam.Rhubarb Jam Recipe

5 cups of chopped rhubarb

2 cups of sugar

1 cup of water

2 to 4 packets of unflavored gelatin

optional:

1 carton of strawberries, chopped

1 20 oz can of crushed pineapple

zest of one orange, or whole orange slices

Place all ingredients except gelatin in a large pot, and cook for 15-20 minutes, until rhubarb has broken down to your liking . Turn off heat, and add gelatin. How much gelatin depends on how thich you like your jam. More gelatin means a thicker jam.

Can jam according to canning instructions that come with your canning jars.

recipe ©2007 eric rochow

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Comments

One response to “Eric’s Rhubarb Jam Recipe with Canning How-to GF Video”

  1. Cheri

    I just made this. I didn’t use the gelatin or pineapple. I added the juice of a lemon and I cooked it 15 to 20 minutes longer. I had a big pot of 26 cups of rhubarb cooking and I added one teaspoon of cloves to it the last few minutes of cooking. It turned out great. Thanks for the recipe. I think you did pretty good for your first time canning.

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