recipe
Jams and Jellies

Rhubarb Jam

Rhubarb jam is yet another way to enjoy the wonderful taste of springtime.

Ingredients:

  • 4 cups (1000 ml) firmly packed prepared rhubarb
  • 5 cups (1250 ml) granulated sugar
  • 1 pouch (85 ml) BERNARDIN® Liquid Pectin

Directions:

  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Thoroughly wash rhubarb and remove ends. Pulse in a food processor or finely chop; do not purée. Measure 4 cups (1000 ml) firmly packed.
  • Combine prepared rhubarb and sugar in a large, deep stainless steel saucepan. Add 1/2 tsp (2 ml) butter or margarine (to reduce foaming). Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Return to boil; boil hard 1 minute, stirring constantly. Remove from heat and skim off foam.
  • Quickly ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more rhubarb mixture. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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