Ingredients:
- 2 1/2 lbs rhubarb
- 1 cup water
- 1 box pectin crystals
- 6 1/2 cups sugar
Preparation:
- thinly slice or chop unpeeled rhubarb
- add water, bring to a boil and simmer, covered until soft, about 1 minute
- measure out 4 1/2 cups of this prepared fruit.
- in a large saucepan stir together prepared fruit and pectin.
- bring to a boil over high heat
- add sugar
- return to a hard boil for 1 minute
- remove from heat.
- stir and skim for 5 minutes to prevent floating fruit
- pour into warm strilied jars to 1/4 inch from rim.
- cover with lids and screw rings on thightly.
- submerse jars in boiling water for 10 minutes
- remove and let cool
Notes:
- I didn't follow the instructions correctly, so although it tastes good, my attempt turned out to be more of a sauce than a jam. I'll have to try again.
First Made:
2010-05-05
2010-05-05
Yield:
7 1/2 cups
7 1/2 cups
Source:
recipe inside the certo brand pectin box
recipe inside the certo brand pectin box