Cooked Rhubarb Jam - CERTO Crystals

1. 1

   Chop rhubarb finely, or cut it into thin slices; place in medium saucepan.

2. 2

   Stir in water.

3. 3

   Bring to boil; cover.

4. 4

   Simmer 5 min.

5. 5

   or until rhubarb is softened.

6. 6

   Measure exactly 4-1/2 cups prepared rhubarb into large saucepan.

7. 7

   Add pectin crystals; mix well.

8. 8

   Bring to full rolling boil on high heat.

9. 9

   Stir in sugar.

10. 10

    Return to full rolling boil; cook 1 min., stirring constantly.

11. 11

    Remove from heat.

12. 12

    Stir and skim foam for 5 min.

13. 13

    to prevent fruit from floating to surface.

14. 14

    Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.

15. 15

    Cover with lids.

16. 16

    Let stand at room temperature 24 hours or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.