Rhubarb Jam

I would guess that most people who know me, know that I am kinda addicted to making jam. But, let's be real here guys: of all the addictions I could have.... jam making isn't too concerning. (Just don't ask my husband about how much sugar I buy during canning season.)

I've made blackberry, strawberry, raspberry, blueberry, blueberry marmalade (meh), apple jelly, peach.... And if you ask what my favorite is, I'll be honest: whichever one I had most recently. (Except for blueberry. I am just not a blueberry fan.)

Really, I am just a sucker for whatever jam is in front of me. You should see me in front of the fridge, deciding what to eat. Look at how tasty that is!

There are so many things I love about making jam. The smell of the fruit cooking, burning my tongue eating the warm jam fresh out of the pan, having something tasty and homemade for toast available all year long, giving tasty gifts to people I care about....so many reasons to love making jam. And that's not even getting into how easy jam is to make! I don't have a canner, but with most jams you can use the hot water bath method. (PSA: This is what I've done that works for us, but as always use caution when canning. This is not something to mess around with. There is a reason I don't can tomatoes, or even green beans, without a canner. Botulism is not something to tempt fate with.)

As much as I love jam, and as much as I love rhubarb, I've been procrastinating with making rhubarb jam. It just sounds so intimidating. You must have to do a lot to prep the rhubarb for the jam, right?

No. No, no, no. It's so easy! Boil the rhubarb for awhile. Stir a bit. That's it. It practically mashes itself. If you have extra rhubarb, or can beg/borrow/steal some from a friend, try it!

It's not the prettiest jam, but.... it's one of the tastiest!

(It also makes a great gift for whoever you begged/borrowed/stole the rhubarb from... my grandma and one of my coworkers can attest to that!)

Printable Recipe

Rhubarb Jam

Ingredients

6 cups rhubarb
3/4 cup water

4 cups sugar
1 package sure-jell

Directions

If using the hot water bath method: Wash 6 half-pint jelly jars, bands, and lids in hot, soapy water. Dry completely. When prepared to make jam, place jars in a 9”x11” glass pan. Heat water to boiling.

If using a canner: Use according to canner instructions. Ignore any hot water bath instructions below.

In a large sauce pan, combine the rhubarb and water. Bring to a boil, and then turn down the heat to let the rhubarb simmer until tender and it begins to break apart. (Approximately 10-15 minutes.) Stir occasionally.

(While mixture is cooking, pour boiling water to the top of the glass pan.)

Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.

Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Wipe jar rims & threads. Cover with lids and screw bands on tightly. Leave in hot water for at least 10 minutes, then remove to cool. Tighten lids as needed, and check seals.

Store unopened, sealed jars for up to one year. Use any unsealed jars within 3 weeks.

Yield/Time

5 half-pint jars

1 hour

Nutrition Facts

38 calories/tablespoon *nutrition facts are calculated for my use only, not done scientifically

Source (for original): Food Fanatic

Remember, comments are love!

Apple Peel Jelly

Yes, you read that right.

This jelly is made from apple peels and cores. I don't remember where I found this recipe, but I remember thinking "Wow, I can really use the peels and cores to make apple jelly? I don't have to just throw them all away?" I couldn't resist trying it, even though I am not much of a jelly fan. (I much prefer jam.... thick!)

I was pleasantly surprised by how much everyone liked it! It's a favorite of Mama & Jonah's especially, but basically everyone likes it. It is a jelly, so it's not a favorite of mine, but I still like to make it when I have a lot of apples I am peeling. (For example, for applesauce.) It's not any harder than any other jam or jelly, and it uses something you would probably be throwing away anyways. 

And, it makes an awesome Christmas gift. (Don't worry, I haven't blown the surprise. The people who are getting this for Christmas already know they are getting it.... and hopefully looking forward to it too!)

(Again....no camera. Crappy phone picture. Sorry.)
 
Apple Peel Jelly

Ingredients

• peels/cores from 10 pounds of mixed apples    
• 2 Tablespoons lemon juice
• 7 Cups sugar    
• 1 Package sure-gel
• 2 cinnamon sticks    
• Water

Instructions

1. Pour 2 quarts of water plus lemon juice into a dutch oven. Put the cores and peels into the dutch oven, making sure the liquid covers the solids.
2. Bring the pot to a boil, stirring occasionally, and boil for at least 20 minutes. Continue boiling until it is reduced to ⅔. Turn off the heat and remove the pot from the burner. Stir in cinnamon. Put the lid on and let it sit undisturbed until cool, or overnight.
3. After the mix has rested until cooled, pour through a strainer to separate the solids from the liquid. Patience is key. If you force it through, the jelly will be cloudy (but it won't affect the taste). Measure the remaining liquid. If there is more than 5 cups, discard the excess. If there is less than 5 cups, return everything to the pot, add more water and bring back to a boil for at least 15 minutes. Let it cool and strain again.
4. Once you have 5 cups of strained liquid, return it to the pot and stir in the pectin. Bring it to a rolling boil on high heat and keep it boiling. Pour in 7 cups of sugar, stirring continuously to dissolve it. Once dissolved, return to a rolling boil and keep it boiling for 2 minutes.
5. While this is boiling, heat water to boiling. Place 12 half-pint jelly jars in a 9”x11” glass pan; pour water to top of pan.
6. Turn off the heat and remove the pot from the burner. Pour the jelly into the half-pint jelly jars, leaving ½” headspace. Wipe the rims, seat the lids and put the rings on finger-tight. Leave in hot water for at least 10 minutes, then remove to cool. Tighten lids as needed.
7. The jelly may take up to 2 weeks to set. If they are not sealed properly store them in the refrigerator and use within 2 months.

Yield/Time

12 half-pint jars

Total time: 30 minutes + standing

Everyone who has this tells me how amazing it is. Personally, I will stick with my blackberry/strawberry jam, but I suppose if I give this away I'll have more jam for me. ;)