recipe
Jams and Jellies

Rhubarb Freezer Jam - Freezer Jam Pectin

This jam uses just enough sugar to sweeten the rhubarb, but still allow for its delicious tart taste to tingle in your mouth. Just stew your fresh rhubarb, stir in some sugar and Freezer Jam Pectin, and you have a delectable homemade jam

Yield:

Makes about 5 x 250 ml jars

Prep Time:

10 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Beginner

Ingredients:

  • 1 -1/2 cups (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener
  • 1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
  • 4 cups (1000 ml) unsweetened stewed rhubarb, about 2.6 lb (1.5 kg) fresh

Directions:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Wash rhubarb; leave wet. Trim ends and coarsely chop. Place in a stainless steel saucepan, cover and very slowly bring to a boil. Boil gently 15 minutes to stew. Remove from heat and let cool 5 minutes. Measure 4 cups (1000 ml).
  • In a large mixing bowl, combine Freezer Jam Pectin and sugar or SPLENDA until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

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