I learned to make jam from watching “River Cottage” years ago. Though I was more familiar with the water-canning method of jam making, I watched so many episodes of this “hot pack” method, I decided to give it a try. I love how easy it is. If a seal doesn’t take, you can heat the jam up (bringing it to a simmer for at least ten minutes) and try again. Though you can substitute in another fruit for rhubarb, leave the honey-fruit ratio as I’ve written it to ensure the jam is sweet enough to stay good – the sugar in the honey helps preserve the fruit.
- 4 cups chopped rhubarb
- 1 ½ cups honey
- 1 teaspoon minced ginger
- 1 teaspoon cinnamon
- 3 teaspoons low-sugar pectin (or according to your pectin brand’s recipe)
- Combine the rhubarb, honey, cinnamon, ginger, and pectin together in a saucepan.
- Bring to a simmer over medium-low heat. Allow the mixture to simmer, stirring every few minutes, until the rhubarb is very tender.
- Continue to simmer for 10 more minutes.
- Carefully pour the hot jam into sterilized jam jars. Wipe off any jam or fruit pieces from the edges of the jars with a clean washrag.
- Put a new lid and band on, gently tighten, and flip the jar upside down on the countertop.