Rhubarb-Cranberry Jam
Rhubarb-Cranberry Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 6 cups
Ingredients
- 8 cups 1/2 inch rhubarb pieces
- 2 cups frozen or fresh cranberries chopped per directions below
- ½ cup water
- 2½ teaspoons calcium water see step #1
- 2½ cups sugar
- 3½ teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Put rinsed, frozen or fresh cranberries in food processor or blender and finely chop. Measure 1 cup (packed down) finely chopped cranberry and put into saucepan.
- Add rhubarb pieces & water to saucepan. Bring fruit to a boil, turn down heat, simmer stirring occasionally until fruit becomes sauce (about 5 minutes). Turn off the heat.
- Add calcium water and mix well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Wow! This might be my new favorite jam! I used frozen cranberries, and some of my rhubarb was frozen. I had to cook it longer before adding the calcium water,
Very pleased with the jam, would make again, wish I was clear if I was able to safely reduce the sugar a bit more, I didnt need it to be quite this sweet.
Delicious and beautiful color! I’ll be making this one every Spring.
Could I sub tart cherries instead of cranberries? How many cherries and how much sugar? Thank you.
You sure can! Simply substitute the cranberries for cherries, the rest will remain the same.
I’m pretty new to canning. Can you cut a recipe in half with a fair amount of confidence? Or will the chemistry be all messed up?
You can half any of our recipes with great success, happy jamming!
love this jam! the taste is soooo good!
Oooh, this is a good recipe! I used frozen cranberries. The jam tastes predominantly of rhubarb but the cranberries give it extra tartness.