Comida Kraft
Recipe Box

SURE.JELL Rhubarb Jam

Prep Time
45
min.
Total Time
3
hr.
5
min.
Servings

about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Fresh rhubarb, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.

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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 jars well before filling.
  • Chop unpeeled rhubarb finely. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
  • Stir pectin into prepared rhubarb in saucepot. Add butter to reduce foaming. Bring 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, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • 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 a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Special Extra

Add a few drops of red food coloring after you remove jam from heat and skim off any foam with metal spoon.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

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 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Nutritional Information

Serving Size about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 40
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 10g
Protein 0g
% Daily Value
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

Rated 5 out of 5 by from This recipe is so delicious! This recipe is so delicious! I will definetly make it again... It is easy to make and has a great flavor. The jam isn't really tart at all... If you like rhubarb, you have got to make this! Recommended!
Date published: 2006-05-23
Rated 5 out of 5 by from Just found this recipe and decided to try. Just found this recipe and decided to try. Turned out great. Never thought jam could taste sooo good with rubarb
Date published: 2013-05-14
Rated 5 out of 5 by from it came out terrific. it came out terrific. an not too sweet.
Date published: 2008-08-12
Rated 5 out of 5 by from
Date published: 2002-01-31
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