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.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- 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.
- Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
Jocelyn
Delicious and beautiful color! I’ll be making this one every Spring.
Peg
Could I sub tart cherries instead of cranberries? How many cherries and how much sugar? Thank you.
Shelby Collings
You sure can! Simply substitute the cranberries for cherries, the rest will remain the same.
TeaRex
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?
Shelby Collings
You can half any of our recipes with great success, happy jamming!
katherine pierce
love this jam! the taste is soooo good!
Audrey
Oooh, this is a good recipe! I used frozen cranberries. The jam tastes predominantly of rhubarb but the cranberries give it extra tartness.