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Rhubarb Jam Recipe
4 1/2 cups prepared fruit (about 2 1/2 pounds fully ripe rhubarb and 1 cup water)
6 1/2 cups sugar
1 box powdered fruit pectin
1/2 teas. margarine or butter
Few drops red food coloring (optional)
Chop rhubarb finely; do not peel. Place in a 4-quart saucepan; add 1 cup water. Bring to a boil. Reduce heat; cover and simmer 2
minutes or until rhubarb is soft. Measure 4 1/2 cups into 6 or 8 qt. saucepot.
Prepare jars. Keep jars and lids until ready to fill.
Measure sugar into separate bowl. Stir pectin into fruit in saucepot. Add margerine. Place over high heat; bring to a full rolling boil,
stirring constantly. Immediately stir in all sugar. Bring to a full rolling boil 1 minute, stirring constantly. Remove from heat; skim off
foam with metal spoon. Add food coloring, if desired.
Ladle quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-oiece lids. Screw bands
tightly. Process in boiling water bath for 5 minutes.
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