Stephanie Thurow

Rhubarb Apple Jam

Preparation info
  • Yield:

    3 pints

    jars
    • Difficulty

      Easy

Appears in
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
Can It & Ferment It

By Stephanie Thurow

Published 2017

  • About

The apple and rhubarb blend together seamlessly to create this delicious jam that can be enjoyed with cheese, bread, or pork dishes. Turn this into a fall flavor by adding ½ teaspoon ground cinnamon.

Ingredients

  • 5 cups (about 10 stalks) rhubarb, sliced into ½-inch pieces
  • 3–4 (4 cups) org

Method

In a thick-bottomed pot, mix together all the ingredients and bring to a boil. Lower temperature to medium-high heat and simmer for 15 minutes. Stir often to avoid burning the jam. Be careful not to get burned by flyaway jam splatter—it hurts! If you have a candy thermometer, the “set temperature” you want to reach for is 220°F. Once the sauce thickens, turn the heat down to low.

Ladle

Photos