Ingredients
Equipment
Method
Prepare the jars
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Fill the canner with water and place the jars on the rack.
- Cover the pan and bring to a simmer over medium heat.
- Reduce heat and keep the jars hot while you prepare the jam.
Prepare the Rhubarb Jam
- Prepare the rhubarb by washing, removing the leaves and chop the rhubarb into 1 inch pieces.4 ½ Cups rhubarb
- Combine the chopped rhubarb and the oreange juice in a non reative 4 quart sauce pan, bringing to a boil and cooking for 2 minutes or until the rhubarb is tender.1 Cup Orange juice
- Stir in the pectin and the butter to the softened rhubarb.1 package package Sure Jell Original
- Bring to a full rolling boil, stirring constantly.
- Add the sugar to the rhubarb and return to a full rolling boil and boil for 1 minute stirring constantly.6 ½ Cups Sugar
- Remove from the heat and skim any scum that has risen to the top.
- Ladle the hot jam to within ¼" of the hot, clean jars. Wipe the rim with a wet, clean cloth. Add a clean lid and a clean ring. Finger tighten the ring.
- Return the filled jar to the hot water canner.Repeat with the remaining jars, returning each filled jar to the water bath canner when filled.
- Process the jars for 10 minutes.
- Remove the jars from the hot water canner and allow them to rest on a towel lined counter.Once the jars have cooled, check each lid for flex. If a jar flexes, place it in the refridgerator.
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Notes
What is a full rolling boil?
A full rolling boil is a boil that doesn't stop boiling when stirred. Be careful when stirring a full rolling boil of jam.
