Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
Ingredients
- rhubarb: 3 cups (diced)
- peeled apples: 3 cups (diced)
- white sugar: 2 cups
- water: 0.5 cup
- ground cinnamon: 1 Tbsp
- dry pectin: 1 pack (2 ounce pack)
Metric Conversion
Stages of cooking
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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.
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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.
