Rhubarb Clementine Jam

More Jam

Yes, it says Rhubarb Orange, but that simpler to say (and write) than rhubarb clementine.

More jam!  My parents recently visited Alaska, and while they were there they picked a lot of fresh rhubarb.  Since they had so much and I was visiting we decided to make some rhubarb jam.  The recipe that Mom had in her canning book was for rhubarb orange jam, but we had clementines instead of oranges, so we substituted.  This jam tasted amazing on grilled chicken!

I hope you enjoy this recipe as much as we did.  Let me know if you make it and what your thoughts are.  If you make any tweaks of your own, feel free to share them here.  I love hearing how you make it your own.

Ingredients:

3 clementines

5 cups rhubarb, chopped or boiled down

1 package (1.75 oz) pectin

6 cups sugar

Tools:

8 half-pint jars with lids

2 large stock pots, one filled with water

Canning rack, placed in large stock pot full of water

Jar tongs

Ladle

Funnel

Instructions:

1. To prepare your jars, begin by boiling the water in the pot with the rack.  Place the jars and lids on the rack and allow to sit in the boiling water for 10 minutes.  Use the jar tongs to remove and place on a clean towel.  This may need to be done in batches and can be done at the same time you are preparing the jam mixture.  Do the same thing for the lids and rims.
2. Peel the clementines and slice one of the peels into fine slivers.
3. Juice all 3 clementines and chop up the flesh.
4. In a stock pot, combine the rhubarb, sliced clementine peel, clementine juice, and chopped clementines
5. Whisk in the pectin until dissolved.
6. Bring to a boil, stirring constantly.
7. Add in sugar all at once and return to a rolling boil, stirring constantly.
8. Boil for 1 minute, stirring constantly.
9. Remove from heat, and ladle jam into prepared jars, using funnel to minimize spilling.
10. Wipe rims of jars and use prepared lids and rims to close.
11. Place the filled and closed jars back on the rack in the boiling water bath of the other stockpot.  Allow to boil for 10 minutes.
12. Using the jar tongs, remove from the water and place on a clean towel.
13. Allow the jars to set overnight.  The tops of the lids should “pull in” - when pressed, they do not push in or bounce back.