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.
8cups1/2 inch rhubarb pieces
2cupsfrozen or fresh cranberrieschopped per directions below
2½teaspoonscalcium watersee step #1
3½teaspoonsPomona’s Pectinmixed with sweetener
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.
Rhubarb-Cranberry Jam printed from PomonaPectin.com