fresh cut chunks of bright red rhubarb

Rhubarb Jam

Rhubarb Jam is a low-sugar or low-honey 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.

Notes

Option: Because rhubarb is acid enough for safe water bath canning, the addition of lemon juice is optional. If you want to put lemon juice in your jam, you can add up to ¼ cup for 4 cups of cooked rhubarb. Add the lemon juice in Step 4.

Ingredients

  • 4 cups cooked rhubarb about 2½ lbs rhubarb stalks
  • 2 teaspoons calcium water see step #1
  • 1 cup honey or 2 cups sugar
  • 3 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.
  • Wash and trim rhubarb stalks. Cut into ½ inch pieces. Put in saucepan, add a little water, and simmer until soft.
  • Measure 4 cups cooked fruit back into saucepan.
  • Add calcium water and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener 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.

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5 Responses

  1. Heide
    | Reply

    Is this recipe considered low sugar? The description says so but, while I love it, I find it quite sweet, in comparison with other low-sugar jams I have made. Nevertheless, this is my first attempt both with Pomona Pectin and making rhubarb jam so I will possibly tweak it in future attempts. On a different note, I really appreciate the recipe and how clearly the steps are laid out. It took away my anxiety working with the product for the first time. And, lastly, I added vanilla bean to mix it up! This is a recipe that I will make again!!

    • Shelby Collings
      | Reply

      Welcome to the Pomona’s Family Heide! It is still considered a low sugar jam, but feel free to adjust the sweetener to your liking on any recipe of ours 😊 Happy jamming!

  2. Ginger Smith
    | Reply

    Cant’t find strawberry rhubarb recipe

  3. H. Probst
    | Reply

    All my Pomona jams turn out. The nice thing about Pomona is you can adjust the amounts. I go through several pounds a year making jam for our church fundraisers. Anyone who eats the sugar reduced says there is no flavor difference. Recommend highly.
    Rhubarb on the way now.

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