Description Edit

Ingredients Edit

Directions Edit

  1. Trim rhubarb, cut in 1 cm pieces.
  2. Combine fruits.
  3. Add water; bring to boil and cook 10 minutes.
  4. Add Sugar, stirring to dissolve.
  5. Bring to boil, stirring frequently.
  6. Boil to jam stage (about 3 1/2 minutes).
  7. When jam stage is reached remove from heat.
  8. Stir and skim 5 minutes.
  9. Pour into hot sterilized jars.
  10. Cool and seal.
  11. May be stored up to 1 year.
  12. Alternate methods for determining jam stage:
  13. The temperature test; mixture should reach 102­C to 104­C.
  14. The plate test; use a cold plate from freezer.
  15. Pour a small amount of boiling mixture onto plate.
  16. Return to freezer; wait 1 minutes then check for gelling.
  17. If gelling has not occurred return sample to kettle and continue to boil, testing every 2 minutes.
  18. Note: When using this test remove kettle from heat.
  19. Makes about 2 L.
Community content is available under CC-BY-SA unless otherwise noted.