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.
- 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.