Rhubarb Jam

READY IN: 40mins




  • wash out your jars, lids and rings. put jars into canning kettle and bring to a boil. place rings and lids in a bowl of hot water.
  • place rhubarb and water in a large saucepan and bring to a boil over high heat.
  • reduce heat to medium, cover and cook until rhubarb is tender - 2 to 3 minutes.
  • add dry pectin slowly, stirring as you do so.
  • turn heat back up to high, mixture should be still boiling. If not wait till it reaches a full rolling boil before adding sugar.
  • pour sugar slowly into boiling rhubarb (a second pair of hands is useful for this step!), stirring as you go.
  • Keep stirring to prevent sticking and burning, until mixture returns to a full boil. Continue to stir for another minute of rolling boil.
  • turn off heat, remove pan. skim off any foam.
  • add rosewater.
  • pour jam into processed jars, putting on lids and rings, tightening to finger tight.
  • process in water bath for 10 minutes.
  • remove and place on a dry towel to cool for 24 hours. Lids should pop down fairly quickly. Enjoy!