Good golly Miss Molly, I had to post this recipe! I had two people tell me it’s the best jam they have ever had! And one person say it’s the best rhubarb jam they have ever ate! As you all know! This summer we had bushels of rhubarb. I have always wanted to make jam with it but never had the chance! This summer I made the time and boy I am sure glad I did. The original recipe stemmed from this post on cinnamon jam.
Ingredients:
12 cups chopped rhubarb
1 TB Vietnamese ground cinnamon
2 TB fresh lemon juice
2 cups of water
13 cups of sugar
1 TB pure Mexican Vanilla extract
6 TB Fruit pectin (2 boxes)
Directions:
Wash jars and screw bands with hot soapy water. Set aside to completely dry . Get your water ready (hot/boiling) for canning fill water in stock pan on stove enough to cover the lids of the jars.
In a separate sauce pan heat your lids in boiling water until you start Canning.
Place chopped rhubarb and water in 7 to 8 quart pot bring to a boil and reduce the heat and simmer for 2 to 3 minutes.
Stir in pectin, & lemon, and bring to a rolling boil on high heat. Make sure to stir constantly.
Stir in cinnamon and sugar and allow sauce to return to a rolling boil. Once the mixture starts to boil consistently allow to boil for one minute. Continue to stir constantly. Remove the pan from the heat and skim off the white residue with metal spoon and add in the vanilla stir well.
Ladle jam immediately into prepared mason jars or jelly jars using a funnel. Fill jar to 1/8 top & wipe jar, rim, & threads completely dry or the jars may not seal appropriately. Place two part lids on jars and screw the band on on tight.
Place the vessel (after the lid is placed on jar tightly) into the water bath make sure to submerge fully with 1-2 inches above jar. Allow jars to rest in gentle boiling water for 10 minutes to seal the lids. You may need to cover the stock pot with a lid.
Remove jars from pan with canning tongs and allow to dry upright on towel to cool completely. Once jars have cooled off check to make sure they sealed properly. To make sure jars sealed properly press down on center of the lids and if centers bounce back jars did not deal and refrigerate right away.
This recipe yields: 14 1/2 cups of jam!
