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Minnesota from Scratch

Thanks for stopping by! I'm Stephanie Thurow / MinnesotafromScratch and this is my website. I'm a food preservation instructor and bestselling 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! Join me here for info on food preservation, recipes, organic gardening, chicken keeping, urban homesteading and so much more.

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Organic Rhubarb and Apple Jam – No Powdered or Liquid Pectin Added

June 13, 2013 by Stephanie 20 Comments

Organic Rhubarb-apple jam - MinnesotaFromScratch.wordpress.com

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

Organic Rhubarb apple jam - no pectin - MinnesotaFromScratch.wordpress.com

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.

Organic Rhubarb apple jam - no pectin -MinnesotaFromScratch.wordpress.com

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.

Organic Rhubarb apple jam - no pectin- MinnesotaFromScratch.wordpress.com

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.

Organic Rhubarb-apple jam -- MinnesotaFromScratch.wordpress.com

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.

Take care, Stephanie

Filed Under: Canning, Organic, Recipes Tagged With: BPA free canning recipes, Canning with weck jars, Kilner Jam pot, no pectin added jam recipe, no pectin jam recipe, organic jam recipe, organic rhubarb and apple jam recipe, rhubarb and apple jam no pectin, rhubarb apple jam, rhubarb jam, weck jars

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Reader Interactions

Comments

  1. Pearl kissel says

    June 13, 2013 at 10:40 am

    Great! Now, do u have a recipe for watermelon jam/preserves?. Sure would like an easy one.
    Thanks.
    Pearl

    Reply
    • MinnesotaFromScratch says

      June 13, 2013 at 11:26 am

      I will see what I can whip for you! Be in touch soon.

      Reply
  2. Pam says

    June 17, 2013 at 7:52 am

    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.

    Reply
  3. Laurie Floyd (@GreatKidDeals) says

    June 17, 2013 at 7:58 am

    Thanks for the great recipe!! I can’t wait to try it!!

    Reply
  4. Paula Bendfeldt-Diaz (@paulabendfeldt) says

    June 17, 2013 at 8:06 am

    This sounds delicious and love that it’s organic!

    Reply
  5. Savannah miller says

    June 17, 2013 at 8:13 am

    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!!

    Reply
  6. bellavidaletty says

    June 17, 2013 at 8:24 am

    Looks yummy and healthy.

    Reply
  7. Renae C. says

    June 17, 2013 at 8:30 am

    That looks SO good! I don’t like having to use pectin, so I will definitely have to give this a try! Thanks!

    Reply
  8. Sofia Byrd (@frompdxwithlove) says

    June 17, 2013 at 8:48 am

    I have never had rhubarb (it is sweet?) but I am sure my little one would love this!!

    Reply
    • MinnesotaFromScratch says

      June 17, 2013 at 8:49 am

      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!

      Reply
  9. ladyboarder9669 says

    June 17, 2013 at 9:04 am

    Ooh this looks so delicious!! Thanks for the yummy post! xo xo

    Reply
  10. shaunatorres says

    June 17, 2013 at 9:55 am

    Wow, that looked so easy. I have never made anything like this before, thank you

    Reply
  11. Ashley B. says

    June 17, 2013 at 11:52 am

    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!

    Reply
  12. earthlingorgeous says

    June 17, 2013 at 6:36 pm

    Oh this is so nice! Thanks for sharing this recipe I will try it out!

    Reply
  13. Steph @ Filipino Beef Recipes says

    June 17, 2013 at 10:03 pm

    This looks so yummy and definitely a healthy recipe.. I want to try this!.. 🙂

    Reply
  14. Amanda says

    June 17, 2013 at 11:40 pm

    I have always wanted to make my own jam. It looks yummy!

    Reply
  15. Brigitta Petervary says

    August 10, 2013 at 6:53 am

    Sounds really nice, will try it today 🙂 Sounds like a nice change from the usual rhubarb & ginger jam!

    Reply
    • MinnesotaFromScratch says

      August 10, 2013 at 8:13 am

      I hope you enjoy it as much as we do!

      Reply

Trackbacks

  1. Strawberry-Rhubarb Jam Recipe – No Powdered or Liquid Pectin Added | MinnesotaFromScratch says:
    June 6, 2014 at 9:19 am

    […] more inspiration on how to use up your rhubarb, here is the rhubarb and apple jam recipe I created last […]

    Reply
  2. 6 Delicious and Unique Recipes Featuring Rhubarb | MinnesotaFromScratch says:
    April 6, 2017 at 3:33 pm

    […] last year’s harvest. Year after year I make dozens of jars of strawberry-rhubarb jam and apple-rhubarb jam and today I’m in the mood for something new. After some time spent searching the […]

    Reply

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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.

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