Question on making rhubarb jam
 

I haven't made any jam in years but since I recently moved and have found there is a large batch of rhubarb in my yard, I'd like to try making some rhubarb jam. I found a recipe that does NOT call for using Surejell and I wondered if others have made jam without any pectin or surejell. The recipe I found calls for sugar, orange zest, orange juice and a little water. Boil for 45 min and put in sterile jars. Thank you in advance for your help.

sugar and orange juice will make it thicken it will be good

I think the longer cooking time causes the jam to cook down, isn't regular recipe about 3 minutes at boil?

Sure sounds good! I also love strawberry rhubarb pie...

There is also a recipe online for making the jam with using a can of pie filling , jello, and rhubarb. It is really good and easy.

Do you have to stir that for 45 minutes? What about a crock pot version? I saw a recipe for plum butter using a crock pot, and the same with apple butter. Since I don't care for rhubarb I don't know how it cooks down.

I make this one and it is a keeper!!

http://www.tasteofhome.com/recipes/p...le-rhubarb-jam

You are one lucky duck! Rhubarb custard pie is my favorite. My rhubarb is in Seattle and I'm here! Not fair! It doesn't grow here.

Sassylass, I use this recipe too and it's the best! I would love to try this recipe with a sugar substitute but am afraid that it won't set up properly. Has anyone had any luck using a sugar substitute?

Jan

Just made this recipe last night. I did not want to can, but wanted freezer jam. Put one container in frig and had on toast for breakfast, very good. It was easy and made 10 - 1 cup containers full and a little left over. The one with crushed pineapple sounds good too.

http://www.rhubarb-central.com/straw...arb-jam-2.html

Thank you so VERY much for all the responses. Someone from this board is ALWAYS there when I need advice. Sassylass's recipe sounds very good as well. I may give it a try as I should have enough rhubarb. I try to keep picking it so it just keeps on growing more. I want to do it in jars so I will have it available for gifts. This is the recipe I have been looking at http://allrecipes.com/recipe/rhubarb-jam/
It just says to put in sterile jars so I will sterilize the jars and the lids and it looks like that should be fine.

For those of you who have rhubarb and like it, rhubarb bread is fantastic as well. It is so very moist and unfortunately quite addictive. Plus it is a lot easier to make than a pie :-)

Thanks again for all the help!!