April 18, 2010

Rhubarb Jam

It is so wonderful when we start getting new food out of the garden. The two firsts of spring are asparagus and rhubarb. I also love these plants because they are perennial and require very little maintenance. Today we cut off a bunch of rhubarb and made jam. It turned out delicious! Jordan ate it with spoon right out of the jar while rest of us used whole wheat crackers to scoop with. Here is the recipe:

Rhubarb Jam
makes 5 half-pints

5 c rhubarb
2 ½ c sugar
1 c apple juice
1/8 t allspice
½ t cinnamon
1 pkg No Sugar Added Pectin

Wash rhubarb stalks thoroughly and cut into ½-inch pieces. Put into a large bowl and mix in the sugar. Let sit for at least one hour. Transfer to a sauce pan and add apple juice. Bring to a boil. Cook for 20 minutes.

Mix the spices with the dry pectin. When the rhubarb is cooked, add the gelatin while stirring and boil 3 minutes. Remove from heat. Pour into containers and seal.

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