Calling all Rhubarb lovers! This simple jam recipe is perfect on a freshly baked biscuit or just a piece of toasted bread. If you’re new to canning, be sure to check out our Canning 101 Guide.
Rosemary Rhubarb Jam Recipe
Yield: 4 – 8 ounce jars
Ingredients:
• 4 cups chopped rhubarb (5-7 stalks, depending on size)
• 3 cups sugar
• 2 – 3 fresh rosemary sprigs
• 1 fresh lemon (zested and juiced)
Instructions:
1. Fill a bath canner with enough water to be at least 1” over the top of the jars that you will be using. Put the pan of water on medium heat. A simmering boil is all you need.
2. Cut rhubarb into ½” slices.
3. In an 8 quart steel cooking pot, combine rhubarb, sugar, rosemary, and lemon juice.
4. Stir well to be sure that all pieces are coated with sugar.
5. Set aside for 30 minutes.
6. Heat the pot over a medium high heat and bring to a bubbling boil.
7. Bubble boil for about 10 – 20 minutes stirring occasionally. The rhubarb will start to break down, but try to leave some chunks in the jam. Depending on your stove and altitude, you need to reach a soft gel point, or 220 on a candy thermometer. Keep an eye on the sauce because as it thickens as it can burn to the bottom.
• Bubbles will start to “slow down” as they thicken. You can test for thickness by putting a teaspoon size sample on a paper plate and placing it in the freezer for a minute or two. Then take out the plate and tilt it to check for thickness, and then use the back a spoon to see how easily it “moves”. If you get it too thick, the jam will not spread easily.
8. Ladle hot jam into clean jars, leaving ¼” headspace.
• Use a canning funnel to neatly fill the jars.
9. Wipe rims with a clean damp cloth to remove any jam.
10. Apply lids and rings.
• Need to be finger tight only.
11. Place in the hot water bath canner and process for 10 – 12 minutes.
12. Remove jars from canner and let cool on a towel covered countertop.
• As jars cool the lids will “pop”. Be sure to check the center of each lid as they cool for a slight concave. This means the jar is sealed and can be stored on a pantry shelf.
Store in a cool, dark place for up to a year.
