Easy Apple Rhubarb Jam

This easy apple rhubarb jam recipe combines tart and tangy rhubarb and crunchy, bright apples with warm cinnamon for an unexpectedly delicious jam.

• Cooking Time: 25 mins
• Total Time: 25 mins
• Calories: 38 Calories

Ingredients

• 2 cups white sugar
• 1 tablespoon ground cinnamon
• 3 cups diced rhubarb
• 1 (2 ounce) package dry pectin
• 3 cups diced peeled apples
• 0.5 cup water

Recipe Instructions

Step 1

Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Step 2

Mix rhubarb, apples, sugar, water, and cinnamon together in a large saucepan; bring to a boil. Cook over medium heat until fruit is soft, about 20 minutes. Stir in pectin; boil for 5 minutes.

Step 3

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for at least 10 minutes.

Step 4

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate jam after opening.