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  • Ingredients (Yield is 3 cups)
  • 400g chopped rhubarb
  • 2 apples, cored and peeled
  • 1-1/2 cups sugar
  • 1/4 cup lemon juice

Stir all the ingredients together in a large saucepan. Bring to a boil over medium heat. Reduce heat to simmer for 45 minutes to an hour, stirring occasionally. The apples should soften enough to mash with the spoon. Leaving a few lumps is okay. Test for jelling by putting a spoonful on a small dish. Once cool, run your finger or the spoon through it. The track should stay. This is very forgiving, so a little longer than necessary shouldn’t hurt anything. Ladle into sterilized jars, wipe the rims, tighten lids onto the tops, and tip the jars over for a half hour. Turn right side up and let cool. Lids should be not bounce when pressed.

NOTES: Props to hintofhealthy.com for this one. I was afraid it would turn out more like applesauce than jam, but it didn’t. It’s very jam-like. And tasty. I think you could add spices or ginger, but I really like the flavor of the rhubarb and apples. Sorry if you do not have a scale for the grams. Google says it’s .8 lbs. I think if you simply picked about a pound of rhubarb and trimmed it, this would be the right amount. I weighed mine to 400 grams exactly, however. The pectin comes from the apples, so that’s the part you really should be careful about.

What kind?