Easy Rhubarb Freezer Jam Recipe (with honey)
Make this sweet and tangy rhubarb jam recipe with honey and freeze for later.
Servings: 6 half pint jars
Equipment
- large saucepan with lid
- large stirring spoon
- large kitchen knife
- cutting board
- 6 half pint (250 ml) jars
- 6 lids to fit jars
Ingredients
- 8 cups rhubarb (about 12 small stalks)
- 1 cup honey
- 1 1/2 teaspoon Pomona pectin
- 2 teaspoons calcium powder (comes with Pomona's pectin)
Instructions
- Harvest a dozen tender, young rhubarb stalks.
- Cut off fan shaped leaves and the tough base of each stalk.
- Rinse stalks clean at the kitchen sink.
- Slice rhubarb into 1/2-1/4 inch rings.
- Measure 8 cups of rhubarb slices into a stock pot.
- Cover with a lid and bring to a simmer under medium high heat.
- Keep covered and cook 4 minutes or until rhubarb slightly softens.
- Remove from heat and measure out 4 cups of the cooked rhubarb.
- Return to pot and increase stovetop heat to high.
- Measure and stir in calcium water.
- Also measure out honey and pectin, whipping the two together with a fork.
- Mix pectin/honey combination into the hot rhubarb and bring to a simmer, stirring the entire time.
- Remove pot from heat as soon as rhubarb simmers.
- Ladle hot rhubarb jam into clean jars, leaving 1/2 to 1 inch of headspace.
- Let hot jam cool to room temperature.
- Add tight fitting lids, date and label.
- Place on an even surface in the freezer and let the jam freeze solid.
- Rhubarb jam will keep a year in the freezer and 3-4 weeks in the fridge after opening.
