I know its late in the season but I used rhubarb from my garden to make this jam. I only had 2 1/2 cups rhubarb from my 1 plant so I used only half the recipe. Also, I processed the jam so I could put most of it in my 1 remaining jelly jar and have the rest for breakfast tomorrow. For the processing, I hard boiled the sugar, rhubarb, and 4/5 box of pectin for about 5 minutes and let simmer for an additional 7 minutes then added 1.5 oz gelatin. I put everything in a sterile jar, put lid and band on, and water bath for 10 minutes. The pectin and gelatin probably wasn't necessary but I read reviewers state it had a runny consistency and I wanted a harder jam. All in all, the jam was really sweet so I'll have to decrease the sugar next time.
Was this review helpful?
6 users found this review helpful
I know its late in the season but I used rhubarb from my garden to make this jam. I only had 2...