Jammin' time! With the genrous rainfall this spring the rhubarb is happy and so am I. This rhubarb jam has no commerical pecton to thicken it. It uses the natural pectin from 1 lemon's rind and seeds boiled with it and removed before jarring. Home canning is cool but you have to watch it because you can end up spending too much money on the sutff you need to make something. A bit of searching on the the internet, will pay off with oider recipes used by people who had to be self sufficient.
This one's a keeper:
RHUBARB LEMON JAM
Makes about 5 pints
Makes about 5 pints
• 4 pounds rhubarb, trimmed, rinsed, and cut into small chunks
(12 cups)
• 4 cups sugar
• 1 big lemon, halved and juiced, seeds reserved in a cheesecloth pouch or tea ball
(12 cups)
• 4 cups sugar
• 1 big lemon, halved and juiced, seeds reserved in a cheesecloth pouch or tea ball
DIRECTIONS
1. Sterilize the jars for canning by boiling them and their lids. Place a small plate in the freezer.
1. Sterilize the jars for canning by boiling them and their lids. Place a small plate in the freezer.
2. Place the fruit, sugar, water, and lemon juice, spent halves, and seeds (they provide the necessary pectin) in a large bowl and set aside at room temperature overnight.
3. Pour the contents of the bowl into a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes.
4. Drop the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by placing a small spoonful of jam on the plate from the freezer. The jam is set when it holds its shape on the cool plate. If it seems loose, continue cooking over medium-low heat until set.
5. Remove the seed bag and lemon halves and compost them. Place the jam in sterilized jars, leaving ¼” headspace. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10 minutes. Remove the containers with tongs and let cool on the counter. When the jam is cool, remove the metal rings, check for proper seals, and label with the date and contents. Store in a cool, dark cupboard until ready to use for up to 1 year.
5. Remove the seed bag and lemon halves and compost them. Place the jam in sterilized jars, leaving ¼” headspace. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10 minutes. Remove the containers with tongs and let cool on the counter. When the jam is cool, remove the metal rings, check for proper seals, and label with the date and contents. Store in a cool, dark cupboard until ready to use for up to 1 year.
