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