Rhubarb Twist Jam (no pectin)

easy

Ingredients:

  • 25 L (5 cups) chopped rhubarb
  • 750 mL (3 cups) granulated sugar
  • 2 oranges

Instructions:

  1. To a large saucepan, add rhubarb. Zest oranges, remove any pith, thinly slice and add to saucepan. Add sugar and allow to sit overnight to allow juices to form.
  2. Fill water bath canner with hot water. Place 7 250 mL (1/2 pint) preserving jars in canner over high heat.  Boil jars at least 15 minutes to sterilize.  Place metal lids in boiling water to soften sealing compound.  Keep hot until ready to use.
  3. Place rhubarb mixture over high heat, and stir until all sugar is dissolved. Reduce heat to medium high and cook, stirring frequently until jam begins to set about 40 minutes. Remove from heat. Skim off foam.
  4. Ladle into sterilized jar. Leave 0.5 cm (1/4 in) headspace. Remove air bubbles with non-metal utensil. Clean rim.  Center snap lid. Apply screw band just until finger tip tight. Place in canner.  Repeat with remaining jars
  5. Adjust boiling water level to 2.5 cm (1 in) above jar tops. Cover canner.  Begin processing time when water returns to boil.  Process 10 minutes.
  6. Remove from canner. Set upright and spaced apart out of drafts to cool.  Cool 24 hours.  Test for seal (sealed lids curve downward in centre).  Remove screw bands.  Wipe jars, label and date.  Store jars in a cool, dark location.

Yields 8 250 (1/2 pint) jars.