As part of my effort to make more of our food from local sources I have been trying to figure out how to preserve some of the rhubarb that has been appearing in our farmer's market and local coop. Yesterday I decided on rhubarb jam. I bought some produced by King's Valley School at the Corvallis Farmer's Market a couple of weeks ago and it was really yummy. Yesterday I bought rhubarb from Gathering Together Farms sold in our coop, and Pomona's Universal Pectin and sort of improvised a recipe based on recipes for other fruits that were in the Pectin Box and a recipe online that used way more sugar than I wanted. The really great thing about this pectin is that you don't have to use sugar if you don't want to and it will still jell.
I cut up the rhubarb and cooked it with a little water until it was soft. This gave me about 6 cups of fruit. So
6 cups rhubarb
2 cups sugar
3 teaspoons calcium water (comes with the pectin)
3 teaspoons pectin
1/2 teaspoon butter (not sure why, but it was in the recipe off the internet)
This worked well. It jelled the perfect amount and is slightly sweet which is what I was aiming for.
I also verified that I can reuse the one part lids that some jams and jellies from the store come in. They will reseal.
I cut up the rhubarb and cooked it with a little water until it was soft. This gave me about 6 cups of fruit. So
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