Holiday Plum Rhubarb Preserves

"Plum Preserves with Rhubarb spiced up with ginger, cinnamon, cloves, cardamom , and orange."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
1hr
Ingredients:
11
Yields:
7 1/2 pint jars
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ingredients

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directions

  • In a large pan combine the everything but the sugars.
  • Bring mixture to a boil over high heat, stirring constantly to avoid sticking and burning.
  • When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.
  • Slowly pour in the sugar, stirring constantly to avoid sticking and burning.
  • Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.
  • Reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.
  • Remove the mixture from the heat and skim off any foam and discard cinnamon sticks.
  • Pour into hot jars leaving 1/4 inch head space.
  • Remove air bubbles.
  • Adjust the caps.
  • Process for 10 minutes in a boiling water canner.
  • Make sure tops of jar are cover by an inch of water.
  • Cool at room temperature and store in your cabinet.
  • Chill after opening.

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