Easy Apple Rhubarb Jam

Recipe View 5 mins In a large, heavy-bottomed saucepan, combine the diced rhubarb, diced apples, sugar, water, and cinnamon. (5 minutes)

Recipe View 10 mins Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking. (Approximately 10 minutes)

Recipe View 20 mins Once boiling, reduce the heat to medium and continue to cook, stirring occasionally, until the fruit is softened and the mixture has thickened slightly. This should take about 20 minutes.

Recipe View 1 mins Stir in the dry pectin, ensuring it is fully incorporated. Return the mixture to a full rolling boil that cannot be stirred down, and boil hard for 1 minute, stirring constantly. (1 minute)

Recipe View 15 mins Remove the saucepan from the heat. Skim off any foam that may have formed on the surface.

Recipe View 30 mins Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace at the top. (15 minutes)

Recipe View Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. Place sterilized lids on the jars and screw on the bands until fingertip tight.

Recipe View Process the filled jars in a boiling water bath for 10 minutes, adjusting the processing time according to your altitude. Refer to guidelines from your local extension office for precise recommendations. (30 minutes)

Recipe View Carefully remove the jars from the water bath and place them on a towel-lined surface to cool. As the jars cool, you should hear a 'popping' sound as the lids seal.

Recipe View Once the jars are completely cool (after 12-24 hours), check the seals. Press down on the center of each lid; if it doesn't flex or pop, the jar is properly sealed. Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.