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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