Instructions:
- Combine Ingredients:
- In a large saucepan, combine the chopped rhubarb, granulated sugar, and lemon juice. Stir to mix the ingredients well.
- Cook the Mixture:
- Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently.
- Once boiling, reduce the heat to low and let the mixture simmer, stirring occasionally, for about 10-15 minutes or until the rhubarb softens and breaks down.
- Add Pectin:
- Add the fruit pectin to the mixture, stirring to dissolve it completely. Increase the heat back to medium and bring the mixture to a rolling boil.
- Thicken the Jam:
- Continue to boil the jam for 1-2 minutes, stirring constantly. The jam should start to thicken.
- Test for Doneness:
- To test if the jam is ready, place a small spoonful on a chilled plate. If it thickens and holds its shape, it’s done. If not, continue cooking for a few more minutes and test again.
- Jar the Jam:
- Once the jam reaches the desired consistency, remove the saucepan from the heat.
- Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth and secure the lids.
- Seal the Jars:
- Process the jars in a boiling water bath for 10 minutes to ensure they are sealed. Start timing once the water returns to a boil.
- Cool and Store:
- Remove the jars from the water bath and let them cool completely. You should hear the lids pop as they seal. After cooling, check the seals by pressing down on the center of each lid; if it doesn’t pop back, the jar is sealed.
- Store the sealed jars in a cool, dark place. The rhubarb jam can be stored for up to one year. Once opened, refrigerate and use within a few weeks.