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 15 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 3 L.
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