Easy Apple Rhubarb Jam
Description
This easy apple rhubarb jam recipe combines tart and tangy rhubarb and crunchy, bright apples with warm cinnamon for an unexpectedly delicious jam.
Ingredients
•
3 cups diced rhubarb
•
3 cups diced peeled apples
•
2 cups white sugar
•
1/2 cup water
•
1 tablespoon ground cinnamon
•
1 (2 ounce) package dry pectin
Directions
1
Mix rhubarb, apples, sugar, water, and cinnamon together in a large saucepan; bring to a boil. Cook over medium heat until fruit is soft, about 20 minutes. Stir in pectin; boil for 5 minutes.
2
Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
3
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for at least 10 minutes.
4
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate jam after opening.