Easy Homemade Apple Rhubarb Jam Recipe

Ingredients

• 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

1. Combine rhubarb, apples, sugar, water, and cinnamon in a large saucepan and bring to a boil. Cook over medium heat until the fruit softens, approximately 20 minutes. Add pectin and boil for an additional 5 minutes.
2. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Use a clean knife or spatula to release any trapped air bubbles from the sides of the jars. Clean the jar rims with a damp paper towel to remove any residue. Seal with lids and tighten screw rings securely.
3. Place a rack in a large stockpot and fill it halfway with water. Bring the water to a boil, then gently lower the jars into the boiling water, ensuring they are about 2 inches apart. Add more boiling water to completely cover the jars by at least 1 inch. Return to a rolling boil, cover the pot, and process for a minimum of 10 minutes.
4. Carefully remove the jars from the stockpot and allow them to cool, spaced a few inches apart, for 12 to 24 hours. Gently press the center of each lid to check that it's sealed properly; the lid should not flex. Remove the rings before storing the jars in a cool, dark place. Refrigerate the jam after opening for optimal freshness.

Nutrition

• Calories: 38 kcal
• Fiber Content: 0 g
• Sugar Content: 9 g
• Sodium Content: 1 mg
• Protein Content: 0 g
• Carbohydrate Content: 10 g
• Unsaturated Fat Content: 0 g