To enjoy rhubarb through the winter, we made rhubarb jam (rhubarb, sugar, lemon juice, pectin) and canned it in our steam-pressure canner. You can can jams and other high-acid foods with a boiling-water canning process, but pressure canning uses less energy and water. Two pounds of rhubarb (and seven cups of sugar!!) made 3.5 pints of jam.
July 6, 2009
rhubarb jam
To enjoy rhubarb through the winter, we made rhubarb jam (rhubarb, sugar, lemon juice, pectin) and canned it in our steam-pressure canner. You can can jams and other high-acid foods with a boiling-water canning process, but pressure canning uses less energy and water. Two pounds of rhubarb (and seven cups of sugar!!) made 3.5 pints of jam.
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