Rhubarb

Rhubarb time

[@npete55]

Oh! YUM YUM YUM! My favorite jam! So many delicious things you can make with rhubarb! And it combines with other fruits & berries for different varieties of jams.

[@bonnymcdermott1240]

How can i get your recipie and step by steps? From one who really wants to try this 👍

[@OurEverydayAlaska-24]

I actually wanted to do step by step and had more video but out of the blue I got the hiccups! While doing the recording 😂 and decided not to post that portion and I couldn’t do a retake cause I only made the one batch!! Maybe next year I’ll do it again !

[@OurEverydayAlaska-24]

Ingredients 4-1/2 cups prepared fruit (about 2-1/2 lb. fully ripe rhubarb) 1 cup water 1 pkg fruit pectin - there are several brands and all come with directions 1/2 tsp butter 6-1/2 cups sugar (measure into separate bowl - you need it ready to go when it’s time to add Instructions Step 1 Make sure all your jars are clean and sanitized - I’ve used the dishwasher but also washed by hand and allow to air dry. Prepare your lids by pouring boiling water over them in a pan and as you fill the jars with fruit you will pull the lids out of the hot water. If you have canning tools there is always a “stick) with a magnet for getting lids out of the hot water. I like using an electric skillet to keep the water hot and just put lids in that. And pull them out as I need. Step 2 If you have not prepared your rhubarb - Chop unpeeled rhubarb finely - mine are usually about 1/2 inch cuts. The pectin box recipes says “Place rhubarb and water in 4-qt”. But I use 6-8 qt pot. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. ( pectin box says this: Measure 4-1/2 cups prepared (cooked) rhubarb into 6- or 8-qt. saucepot. This is why I start with the bigger pot so I don’t have to dirty two pots! Also. I have never measured out the 4 1/2 cups of cooked rhubarb and never had issues with that jam not turning out. Step 3 Stir pectin into prepared rhubarb. Add butter to reduce foaming. Bring to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Make sure to use a long handled spoon as it can pop and splatter. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. I put mine aside as I know several still enjoy eating it. Step 4 Ladle immediately into prepared jars, use your canning funnel for filling. Fill to 1/4 inch of tops. Wipe jar rims and threads. (As extra precaution I white vinegar on paper towel to wipe rims) Pull your lids from hot water place in jar and screw the lid bands on tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. When the jars are cooling you will hear the lids “pop” as they seal. Once jars are cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) 😊😊 Remember when canning it’s important to make sure you have plenty time, have your tools, jars and lids ready to go, so that once the jam is ready you can ladle jam, lid and screw the band on - make it an efficient “production line”. Also most of the time, I clean and prepare the fruit ahead of time and freeze it until I have the time to do the canning.