Saturday, August 10, 2013

Recipe For Easy Rhubarb Jam Using Honey Instead of Sugar

 This is a very easy jam recipe, and quite delicious!

Rhubarb Jam

3 quarts of rhubarb, cut into apx 1/2” pieces
3 cups honey (or more to taste)
3 T orange peel

Combine ingredients in a large bowl, mix well and let sit at room temperature for about 3 hours.

Transfer into a large kettle and bring to a medium boil, reduce heat to a slow boil and cook until thick, stirring often. Mixture will thicken in about 2 hours.

To can, ladle hot jam into sterilized jars and process in a hot water bath for 10 minutes. Store any extra jam in the refrigerator.

Makes about 5 pints.

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2 comments:

  1. Beautiful jam! I have never made rhubarb jam but the rhubarb is already gone in here. Something to think about next year. Thank you for sharing!
    Our August has been cool. Hope your Summer has been fun!

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  2. Angela, keep the recipe for next year. It is so easy to make!
    Our summer weather has been great (after we got over that hot spell!) Glad your August has been cooler : )

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