Rhubarb Wild Plum Jam
September 13, 2015
"From rhubarb-central. Makes 5 (8-ounce) jars"
- 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
In a large pan combine the prepared plums, rhubarb, water and the lemon juice.
Bring the above mixture to a boil over high heat, stirring constantly to avoid sticking and burning.
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.
Slowly pour in the sugar, stirring constantly to avoid sticking and burning.
Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.
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.
Remove the mixture from the heat and skim off any foam.
Ladle into sterilized jars to within 1/4" of the rim top, and wipe rim as necessary.
Apply the prepared lids and rings, and tighten fingertip-tight.
Process jars in a boiling water bath for 10 minutes, or as blue book says
Tips & Variations
No special items needed.