Easy Apple Rhubarb Jam

Easy Apple Rhubarb Jam

35
Amanda 0

"Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam."

Ingredients

25 m servings 38 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Cook

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  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.
  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.

Footnotes

  • 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.
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Reviews

35
  1. 37 Ratings

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Love it! Tastes amazing! But, just as a side note, if you're a beginner at canning, apples don't set the same way strawberry or other jams set. It won't be solid, even after the cans seal themse...

This was a very easy and flavorful recipe!! I used strawberries instead of apples. I also used my food processor to chop the fruit (I don't like big pieces). I simmered the fruit with only 1 1/2...

This was truly good. I tweaked this a bit as I used 4 cups rhubarb and 2 cups apples and it was lovely. yum. It made about 6 cups so only about 4 jars of jam.