Sunday, April 10, 2016

We Be Jammin'... Apple Rhubarb Jam

Apple Rhubarb Jam
Found on Pinterest 

Makes 6 half pints 

3 C. diced rhubarb 

3 C. diced peeled apples 

2 C. white sugar* 

1/2 C. water 

1 T. ground cinnamon

 ½ t. freshly ground nutmeg 

1 (2 ounce) package dry pectin 

*I used the vanilla scented sugar that I use to store my vanilla beans, which added a nice subtle flavor

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.


  1. Hi Pam longtime. I use my vanilla pods that i dry from the vanilla extract I make and then grind them to powder and use them in my jams and so much more!xoxo


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