Laura Anne Lapp

Rhubarb Jam

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Preparation info
  • Yield: approx.

    6

    jelly jars
    • Difficulty

      Easy

Appears in
Amish Canning & Preserving
Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

Ingredients

  • 3 pounds rhubarb stalks
  • ½ cup water
  • 4 cups <

Method

  1. Cut rhubarb into ½-inch pieces.
  2. Place in saucepan with water, sugar, and orange zest and juice.
  3. Bring to a boil.
  4. Stirring constantly, simmer for 30 minutes.
  5. Pour into prepared jars.
  6. Wipe rims and add lids and screw bands.
  7. Process in hot-water bath for 10 minutes.
  8. Let set at room temperature for 24 hour