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Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
Ingredients
- 3 cups diced rhubarb
- 3 cups diced peeled apples
- 2 cups white sugar
- ½ cup water
- 1 tablespoon ground cinnamon
- 1 (2 ounce) package dry pectin
Directions
Step 1
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.
Step 2
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 48 | |
| Calories 38 | |
| % Daily Value * | |
| Sodium1mg | 0% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber0g | 1% |
| Total Sugars9g | |
| Protein0g | |
| Vitamin C1mg | 5% |
| Calcium9mg | 1% |
| Potassium31mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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