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Rhubarb Freezer Jam Recipe

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This recipe for Rhubarb Freezer Jam is from The Roosevelt Family 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:  
7 c. fresh rhubarb, chopped
2 c. sugar
2 tsp. grated orange zest/rind
1/3 c. orange juice
1/2 c. water
1/2 pkg. (57 gr. size) low sugar pectin
2 Tbsp. strawberry or raspberry gelatin
Directions:
Directions:
Combine rhubarb pieces, sugar, orange zest, orange juice and water. Bring mixture to a full boil, stirring often. Reduce heat to medium low and continue to cook the mixture for 35-40 minutes or until the mixture has thickened, stirring often. After about 40 minutes slowly add the pectin and stir well to combine. Allow mixture to boil for another 3 minutes. Remove from heat. Slowly, while stirring, add the gelatin and mix until well combined. Pour jam into freezer safe containers. Allow jam to stand on the counter until cooled. Store jam in freezer or store in the refrigerator for up to 4 weeks. For an even thicker jam, combine the fresh rhubarb and sugar in a bowl and allow the mixture to sit for about 3 hours prior to making the jam and omit the water.
Number Of Servings:
Number Of Servings:
6 cups

 

 

 

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