Rhubarb And Apple Jam

Name: Rhubarb And Apple Jam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 jars, each about 1 cup (250 ml)
Ingredients: 1 1/3 lb (600 g) fresh rhubarb, cut into pieces 3/4 inch (2 cm) long; 3 Royal Gala apples, peeled and diced; 2 cups (420 g) sugar; 1/4 cup (60 ml) lemon juice

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Preparation 10 min
Cooking 20 min
Makes 5 jars, each about 1 cup (250 ml)
Freezes Yes

Rhubarb and apples come together in this sweet-tart homemade jam. Spoon it over toast, swirl it into pudding or enjoy it straight from the jar. Easy to make, it’s a simple way to preserve a little seasonal freshness all year long.

Featured in RICARDO Magazine Volume 24, Issue 7

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 1 1/3 lb (600 g) fresh rhubarb, cut into pieces 3/4 inch (2 cm) long
- 3 Royal Gala apples, peeled and diced
- 2 cups (420 g) sugar
- 1/4 cup (60 ml) lemon juice

Preparation

- In a large heavy-bottomed pot, combine the fruit, sugar and lemon juice. Bring to a boil, stirring frequently. Simmer for 15 minutes or until the apples are tender.
- Transfer to airtight containers or jars.
- To sterilize the jars filled with jam, place them in a pot and completely cover with water. Bring to a boil and continue boiling for 10 minutes. Sterilized jars will keep for 1 year at room temperature. Non-sterilized jars will keep for 1 month in the refrigerator or 3 months in the freezer.

Note from Ricardo

For more information, see our Sterilization 101 article.

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Rhubarb And Apple Jam

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Ingredients

Preparation

Note from Ricardo

Personal Note