How To Make Rhubarb Cinnamon Jam

How To Make Rhubarb Cinnamon Jam

6-1/2 cups sugar, measured into separate bowl
1 box SURE JELL Fruit Pectin
1 cup water
1/2 tsp. butter or margarine
4-1/2 cups prepared fruit {about 5 lg stalks, 6 c chopped}

  • First step is BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • And then, CHOP rhubarb in medium dice. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
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