akroberts1085
Free Ranging
Thank you. I don't like things that are overly sweet. The cloves would be a good idea too.Sure. I tweaked it from the recipe I found online. This is a tangy jam. The sugar is about 40% less than the original recipe.
RHUBARB JAM
12 cups rhubarb, cut into small pieces
2 1/2 cups sugar
3/8 cup lemon juice
1 1/2 teaspoon cinnamon
Put the rhubarb and sugar in a bowl and mix well. Cover and let rest in the fridge for 8 hours or overnight. The sugar will draw liquid out of the rhubarb.
Pour the rhubarb/sugar mix into a large stainless steel or enamel pan. Add the lemon juice and cinnamon. (Don't use an aluminum pan, as it will react with the lemon juice.)
Bring to a boil, lower heat, and boil 20 minutes, stirring occasionally. Turn heat down to low, and continue cooking until thickened. Stir often to keep mixture from scorching.
When it's a jam-like consistency, pour into clean, sterile, half-pint jars and process in boiling water for 10 minutes. If you want to do pint jars, process for 15 minutes.
I think this made about 3 pints...?
I want to try putting some cloves in it next year. Just a bit, as a little clove goes a long way. I'd try 1/4 teaspoon in this recipe.