Rhubarb Jam

Name: Rhubarb Jam
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: two 16-ounce jars
Ingredients: 3 cups roughly chopped rhubarb (about 1 1/4 pounds); 1/4 teaspoon kosher salt (not iodized); 1 1/2 cups cane sugar; 1 teaspoon grated orange zest plus juice of 1/2 orange; 3 tablespoons fruit pectin, such as Sure-Jell; 1/2 teaspoon almond extract

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Level: Advanced

Total: 1 hr
Active: 40 min

Yield: two 16-ounce jars

Level: Advanced

Total: 1 hr
Active: 40 min

Yield: two 16-ounce jars

Ingredients

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3 cups roughly chopped rhubarb (about 1 1/4 pounds)

1/4 teaspoon kosher salt (not iodized)

1 1/2 cups cane sugar

1 teaspoon grated orange zest plus juice of 1/2 orange

3 tablespoons fruit pectin, such as Sure-Jell

1/2 teaspoon almond extract

Directions

Special equipment:

two 16-ounce canning jars with lids and rings; canning jar lifters or strong tongs with rubber ends

Sterilize the canning equipment (see Cook’s Note), then set up a canning water bath in a large, deep stockpot. Add enough water so the jars will be covered by about 1 inch when submerged and bring to a boil. Lower the heat and keep the water hot.
Meanwhile, add the rhubarb to a medium stainless steel or enameled pot. Add 1/4 cup water and the salt and turn the heat to medium. Stir in the sugar. Cook until the rhubarb has softened and broken down and the mixture begins to boil.
Add the orange zest. Stir in the pectin and almond extract, then mix in the orange juice. Continue to cook until the jam reaches a rolling boil (where you can’t stir the boil away), then cook for 1 more minute and remove from the heat. Spoon off and discard any foam.
Using a ladle, fill the sterilized canning jars with the hot jam, leaving 1/2 inch of space at the top. Wipe down the rim of each jar to ensure a tight seal. Cover the jars with sterilized canning lids and screw on the rings.
Place the jars in the canning water bath, making sure there is at least 1 inch of water above the jars. Bring to a boil; boil for 15 minutes. Turn off the heat and let the jars sit for another 5 minutes.
Carefully remove the jars from the water and let cool on a clean towel for 24 hours. Store in your pantry or at room temperature for up to 1 year. Once opened, keep refrigerated.

Cook’s Note

Wash all canning equipment — jars, lids, rings, tongs and ladle or funnel — with soap and water, then rinse and dry with clean towels. To sterilize the jars, lids and rings, bring a large pot of water to a boil. Submerge the jars, lids and rings and boil for 10 minutes, then remove to clean towels and dry thoroughly. The color of rhubarb jam varies depending on your rhubarb. Don’t be concerned if it’s not bright red — that's normal!