MCP® Rhubarb Jam

3.3
(3) 2 Reviews
Prep Time
45
min.
Total Time
45
min.
Servings

About 10 (1-cup) jars or 160 servings, 1 Tbsp. each

Rhubarb fanatics will rave about this homemade jam, which is delicious when spread on toast, bagels, sandwiches...you name it!

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Chop unpeeled rhubarb into small pieces; place in large saucepan. Stir in water and lemon juice. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 6 cups prepared rhubarb into 6- or 8-qt. saucepot.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat; skim off any foam with metal spoon. Stir in food coloring.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet -increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Servings

  • About 10 (1-cup) jars or 160 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 10 (1-cup) jars or 160 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 45
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 11g
Protein 0g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • rainclouds2 |

    I am not sure if I did anything wrong...but this jam was way too sweet!!!! It set nicely and I had no problems processing the jars in the end, (all of the lids sealed perfectly!) I opened up a jar this morning for myself, and was shocked that it was so sweet, I could barely make myself swallow it! Any advice would be helpful...I am sure I did something wrong. I did measure the sugar out very carefulyy though.

  • janetnewitt |

  • rev 19 |

    I have never cooked with Rhubarb, but I love my mom's Rhubarb Pies that she used to make. Ever chance I get I buy Strawberry-Rhubarb Jam. But this year I decided to try just making my own. I can not believe how easy this is, and it's straight Rhubarb...... Yeah God! Last year I made 70 cases of jam to sell at the 3 craft faires that I go to. These are going to go quick. Thank you thank you thank you for having this recipe. Now I don't need to buy the mixed stuff. I love Rhubarb..... And now will continue to make it and I'm even going to try a pie now...... Thank you so much

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