Ingredients
48
48 servings
- •3 cups diced rhubarb
- •3 cups diced peeled apples
- •2 cups white sugar
- •0.5 cup water
- •1 tablespoon ground cinnamon
- •1 (2 ounce) package dry pectin
Instructions
- In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
- Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.
Nutritional Facts
Per 48 servings
- Calories: 38
- Carbohydrate: 10g
- Fiber: 0g
- Protein: 0g
- Sugar: 9g
Related Recipes
Rhubarb Applesauce
Rhubarb Apricot Jam
Easy Apple Rhubarb Crisp
Strawberry-Rhubarb Jam
Apple-Rhubarb Dessert
Apple Rhubarb Crisp
Easy Rhubarb Jam
Fast Apple Rhubarb Pie
Pectin-Free Strawberry Rhubarb Jam
Bumbleberry Jam
Rhubarb Strawberry Jam
