This rhubarb jam recipe keeps the wonderful tanginess of the rhubarb. I like to use rhubarb jam for cookies, flavoring buttercream for Seattle wedding cakes and of course on toast. I also love to gift jam for Holiday presents so I try to make several batches a summer.
Recipe:3lbs. rhubarb - cleaned and sliced to 1/2 inch - about 10 cups
4 cups sugar
1 package Sure-Jell for Low Sugar Recipes (pink box)
Makes about 6 half pint jars
- Follow instructions on the Sure Jell Packet.TIPS:
- The rhubarb will take several minutes to break down, be patient and keep on a medium low temp until it breaks down.
- If you don't have enough jam to fill your last jar, just put whatever you have remaining in a jar and refrigerate.