“Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.” - by Amanda
Ingredients
Adjust Servings
Original recipe yields 6 cups
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (48 total)
- Calories
- 38 cal
- 2%
- Fat
- 0 g
- < 1%
- Carbs
- 9.9 g
- 3%
Based on a 2,000 calorie diet
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Reviews (28)
Rate This Recipe
"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 themselves. ..." See moreApples have too much acid to set solidly. I learned that from my sister-in-law after I questioned her about the texture of this jam. Thanks for such a great recipe!"
BELLA2005
"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 cups ..." See moreof sugar for about 1 hour instead of 20 minutes. The end result turned out great. I will definitely make this recipe again!"
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