Rhubarb Wild Plum Jam
Recipe: #20947
September 13, 2015
Categories: Plum/Prunes, Rhubarb, Canning/Preserving, Fat Free, Gluten-Free High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"From rhubarb-central. Makes 5 (8-ounce) jars"
Ingredients
Nutritional
- Serving Size: 1 (418.6 g)
- Calories 702
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 6.6 mg
- Total Carbohydrate - 180 g
- Dietary Fiber - 3.8 g
- Sugars - 174 g
- Protein - 1.9 g
- Calcium - 95.5 mg
- Iron - 0.6 mg
- Vitamin C - 23.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large pan combine the prepared plums, rhubarb, water and the lemon juice.
Step 2
Bring the above mixture to a boil over high heat, stirring constantly to avoid sticking and burning.
Step 3
When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.
Step 4
Slowly pour in the sugar, stirring constantly to avoid sticking and burning.
Step 5
Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.
Step 6
Then reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.
Step 7
Remove the mixture from the heat and skim off any foam.
Step 8
Ladle into sterilized jars to within 1/4" of the rim top, and wipe rim as necessary.
Step 9
Apply the prepared lids and rings, and tighten fingertip-tight.
Step 10
Process jars in a boiling water bath for 10 minutes, or as blue book says
Tips
No special items needed.