Rhubarb Jam - Honey Sweetened
This honey sweetened rhubarb jam is a delicious mixture of sweet and a little tart. It also has a hint of ginger and cinnamon, making it the perfect spread for any bread, cheese, cracker or food of your choice.
Equipment
- Medium Size pot
- knife
- cutting board
- Measuring Cups and Spoons
- wooden spoon
- Immersion Blender If wanting a less chunky jam
- Hot water bath if canning
- 10 jam jars, lids and rings
- Jar Lifter
Ingredients
- 6 cups rhubarb diced to ⅛ inch pieces
- 2 cups honey I like using raw honey
- 1.5 tsp ground cinnamon
- 1.5 tsp fresh grated ginger
- 4.5 tsp low sugar pectin
Instructions
- In a medium size pot add your diced rhubar, cinnamon, honey, ginger and low-sugar pectin. Bring to a low boil and let cook for 10-15 minutes, stirring occasionally
- Once the mixture has cooked down, take the pot off the heat and use the immersion blender (if wanting a less chunky jam) to blend.
- I like to leave some rhubarb pieces since it is a jam and not a jelly
- At this point the jam can either be put into an airtight container (preferrably glass) and stored in the frig for up to two weeks, frozen in a well sealed container or it can be canned.
If Using a Hot Water Bath
- Bring a large stock pot or hot water bath to a boil. While the water is starting to boil, pour your jam into the sterilized jars. Make sure to wipe the jar rims before putting on the lids and rings
- Set the jars of hot jam into the hot water bath, making sure to have at least 1 inch of water over the jars. Process the jam for 15 minutes. Turn the canner off and take the jars out. Let them sit for 24 hours. The jars are sealed if you here a small "pop" sound or if the lid does not flex when pushed on it.
Notes
Make sure to use low sugar pectin since the recipe uses honey instead of sugar.
Bring the jam to a low boil for at least 10 minutes to ensure the fruit is cooked and all ingredients are melded together.
Use fresh ginger to enhance the flavor.