Rhubarb Jam | Low-Sugar Jam | Food Storage

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Rhubarb Jam with Cinnamon and Ginger
I learned to make jam from watching “River Cottage” years ago. Though I was more familiar with the water-canning method of jam making, I watched so many episodes of this “hot pack” method, I decided to give it a try. I love how easy it is. If a seal doesn’t take, you can heat the jam up (bringing it to a simmer for at least ten minutes) and try again. Though you can substitute in another fruit for rhubarb, leave the honey-fruit ratio as I’ve written it to ensure the jam is sweet enough to stay good - the sugar in the honey helps preserve the fruit.

4 cups chopped rhubarb
1 ½ cups honey
1 teaspoon minced ginger
1 teaspoon cinnamon
3 teaspoons low-sugar pectin (or according to your pectin brand’s recipe)

Combine the rhubarb, honey, cinnamon, ginger, and pectin together in a saucepan. Bring to a simmer over medium-low heat.
Allow the mixture to simmer, stirring every few minutes, until the rhubarb is very tender. Continue to simmer for 10 more minutes.
Carefully pour the hot jam into sterilized jam jars. Wipe off any jam or fruit pieces from the edges of the jars with a clean washrag. Put a new lid and band on, gently tighten, and flip the jar upside down on the countertop.

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