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Grandmere's Rhubarb Jam Recipe

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This recipe for Grandmere's Rhubarb Jam is from The Cranberry Isles Ladies Aid Society Harvest Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh rhubarb stalks, leaf and root top removed (strawberry-colored rhubarb is extra awesome)
White granulated sugar, added proportionally BY WEIGHT with two-thirds sugar to one full measure of rhubarb
Pinch of salt per pound of sugar
Directions:
Directions:
Cut leaf and root top from rhubarb stalks, rinse and let excess water drain. Place mixing container on kitchen scale and tare.
Chop rhubarb fine as patience allows (half-inch chunks are ideal), place in container until a convenient volume and weight have been reached. Roughly five pounds makes just over four quarts jam.
Add sugar proportionally, two-thirds by weight of rhubarb. Mix, and continue turning occasionally for about twenty minutes, until liquid is released from rhubarb.
Place mixture in large cook pot, and begin heating.
Note: sugar burns easily! Stir frequently, scraping bottom often.
Start at medium heat until bubbling away, then simmer on medium-low heat for several hours until rhubarb has broken down and begins to thicken.
Place immediately into clean jars and seal according to preference.
Personal Notes:
Personal Notes:
Prunes make an excellent additive to rhubarb jam, and help congeal the finished product.
If you don't have enough time to simmer the jam to completion, let it sit covered with heat off for up to a day, and finish it then.
Clean up while sugar/rhubarb is still hot, it only gets stickier as it cools!
Rhubarb jam goes with everything!

 

 

 

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