Growing a garden has been a challenge for us on our property. We have very little shade and a lot of wind and sunshine. A greenhouse has helped protect our tomatoes and a few bushes have been planted to help shade the garden beds. Rhubarb (and now chamomile) is one plant that grows like a weed on our land. It required very little help and is always the first plant to break out of that hard winter soil. I love the hardiness of the plant and try to make an effort to utilize it as much as we can.
This is now my second year of making straight-up rhubarb jam and love the sweet and tart combination. It is my go to jam every morning and now I’m thinking I’ll need to make more to get us through winter.
What You Need:
4 heaping cups of chopped rhubarb
1 package powdered pectin
1/2 cup water
1/2 cup lemon juice
6 cups sugar
Combine rhubarb, pectin, water and lemon juice in a large sauce pot. Bring mixture to boil on high heat. Add sugar, stirring until dissolved and evenly distributed. Return to a rolling boil and boil hard for one minute, stirring constantly. Remove sauce pot from heat and skim foam if necessary. Ladle hot jam into sanitized jars leaving 1/4 inch headspace. Add two piece lids and process for 10 minutes (plus some depending on your elevation) in a boiling water canner.
Make sure you hear the lids pop after you remove them from the water bath to assure that they are properly sealed. Let the jars cool a bit and then break into one to enjoy or store them in a pantry for a treat in the future.