Strawberry-rhubarb jam is my absolute favorite, but since strawberries aren’t available here in Minnesota for another week or two, I decided to try something new. I gave rhubarb-apple jam a whirl and it is a big hit around here so I wanted to share the recipe with all of you.
Ingredients
- 10 stalks of rhubarb, which was about 5 cups of chopped rhubarb
- 3 organic apples, peeled and diced – which was about 3 cups diced
- 1 cup of filtered water (we use reverse osmosis)
- 2 cups of organic sugar
In a heavy bottomed saucepan, mix together all of the ingredients. Heat to a boil and cook over medium heat for 15 minutes, stirring often.
I like chunks of apple in my jam so I diced my apples in fairly large chunks which I decided I wanted a bit smaller once I started cooking. Once the fruit began to soften, I used the potato masher to smash things up just a little more. If your run into the same situation, the potato masher offers a great solution.
Once your fruit is the consistency you want, grab your funnel and ladle the sauce into sterilized jars. If you are processing these, process for 10 minutes, otherwise refrigerate.
After all said and done, I only had five small Weck jars of jam. Next time I’ll double this recipe for a larger batch. The flavor is beautiful with the sweetness of the apples and the sour of the rhubarb. My mom said it would be “great on pork” and my aunt said, “it tastes like rhubarb flavored apple sauce”. You could even add cinnamon or nutmeg for a great seasonal flavor for enjoyment in the fall or winter.
Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.
Great! Now, do u have a recipe for watermelon jam/preserves?. Sure would like an easy one.
Thanks.
Pearl
I will see what I can whip for you! Be in touch soon.
This looks delicious. I love rhubarb and we had a huge patch of it growing up. Just kept coming back every year. My mom made so many tasty recipes with it. Thanks for this recipe. I will have to try it.
Thanks for the great recipe!! I can’t wait to try it!!
This sounds delicious and love that it’s organic!
This sounds so yummy! I have lots of jam recipes but all require pectin so excited to now have one that doesn’t:) Thank you!!
Looks yummy and healthy.
That looks SO good! I don’t like having to use pectin, so I will definitely have to give this a try! Thanks!
I have never had rhubarb (it is sweet?) but I am sure my little one would love this!!
Rhubarb is a combination of sweet and sour. It is very versatile in the regard that it can be used for making sauces, cakes, bars and much more! It is inexpensive too. I definitely recommend you try it!
Ooh this looks so delicious!! Thanks for the yummy post! xo xo
Wow, that looked so easy. I have never made anything like this before, thank you
My Grandparents used to grow Rhubarb, it is such a throw back from the past whenever I see a recipe that uses Rhubarb! The jam recipe looks absolutely delightful!
Oh this is so nice! Thanks for sharing this recipe I will try it out!
This looks so yummy and definitely a healthy recipe.. I want to try this!.. 🙂
I have always wanted to make my own jam. It looks yummy!
Sounds really nice, will try it today 🙂 Sounds like a nice change from the usual rhubarb & ginger jam!
I hope you enjoy it as much as we do!