Hello! Welcome to my weekly feature, Canning on Sundays!
This last week or so I have been seeing lots of apple and pumpkin recipes starting to pop up everywhere. No, I absolutely refuse to move on to fall!
I am such a summer girl, just about everything about summer makes me happy and as nice as fall is I hate what it means. To me it means that winter is coming, a time of no garden or plants, most of the birds go away, I can’t listen to crickets at night and we are bundled up and cold. I will stop there so I don’t get myself depressed.
On the bright side, I do absolutely love apples and the myriad of apple recipes the fall brings as well as just about everything pumpkin (love, love, love pumpkin muffins, they are one of my most favorite!)
So, as a slight concession to the coming season, today I offer you this recipe which is a mix of spring and fall, Apple Rhubarb Jam.
In the spring I gather all the rhubarb I can and what I can’t use immediately I chop up and stick in the freezer. This is a perfect recipe to pull it out for. With this recipe you get a wonderful sweet apple flavor with the tartness of rhubarb, delicious!
- 3 cups rhubarb, diced
- 3 cups apples, diced and peeled
- 2 cups sugar
- 1/2 cup water
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 package powdered pectin
- Prepare canner, jars and lids.
- In large pot combine rhubarb, apples, sugar, water and cinnamon.
- Bring to a boil and then simmer for approximately 15-20 minutes until fruit has softened.
- Add in pectin, stir well.
- Bring to a boil and let boil for 5 minutes.
- Ladle jam into to hot jars, leaving 1/4 inch headspace.
- Remove air bubbles, wipe rims and affix lids.
- Process in a boiling water bath for 10 minutes.
- Remove from canner and let set, undisturbed for 24 hours.
- Makes approximately 4 half pints.