Rhubarb & Cranberry Jam
Cranberries don’t have to be just for Thanksgiving or Christmas right? They give this jam just the right tartness, and it’s a great way to use up a glut of Rhubarb in a new combination.
Jam Making
Rhubarb & Cranberry Jam
By: Jackie Elliott
I’m going to put it out there right now – I am a Jam Making Newbie. Until this year, as I surveyed my abundant Rhubarb patch that just seemed to keep coming and coming – I’ve left the jam making to my highly talented Mother-in-law who keeps us supplied.
But this year, tired of Rhubarb pies and crisps, I decided to give it a shot.
Ingredients
- 9 cups chopped Rhubarb
- 3 cups crushed cranberries
- 6 cups white sugar
- 3 tbsp lemon juice
- 1 packet liquid pectin
This is a great way to use frozen cranberries. I found a package in the freezer after I realized that I didn’t have any strawberries. Don’t worry about thawing them out, just throw them into a blender and pulse them on the “crush” setting until they are in pieces. This recipe makes about 5 pint sized mason jars of jam.
Step by Step Instructions
Step 1
Chop up the Rhubarb into small chunks and add them to a large preserving pan with a thick bottom.
Step 2
Crush the frozen cranberries (or blend fresh ones) and add them to the chopped rhubarb
Step 3
Add the sugar and a couple of tablespoons of water to the fruit and heat over a low heat until the fruit softens and the sugar dissolves.
Step 4
Keep stirring the cooked fruit increasing the heat until the fruit and sugar mixture reaches a rolling boil – and keep it there for a WHOLE MINUTE!
Step 5
When the minute is up, take the pan off the heat, stir in the lemon juice and liquid pectin. Return to a low heat, and simmer for five more minutes. “Skim” the froth off the top of the jam as it simmers.
Step 6
Heat clean mason jars in the oven, while the jam is simmering. Once the jars are hot and the jam is done – quickly fill each mason jar while they are hot, and tightly secure a lid. Leave to cool, until the lids seal and the jam sets.
