Rating: 5 stars 4.9
68 Ratings
  • 5 star values: 63
  • 4 star values: 4
  • 3 star values: 1
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  • 1 star values: 0

Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.

Recipe Summary

cook:
25 mins
total:
25 mins
Servings:
48
Yield:
6 cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.

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  • Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

Cook's Note:

To make strawberry-rhubarb jam, replace the apples with three cups of strawberries and the pectin with one 6-ounce box of strawberry gelatin.

Nutrition Facts

38 calories; protein 0.1g; carbohydrates 9.9g; sodium 0.5mg. Full Nutrition
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