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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