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Rhubarb Chardonnay Jam

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"My friend Faye approached me a few years ago asking if I could convert a freezer jam recipe to a shelf-stable recipe. Easily done, and now it is my favorite jam! Like sunshine in a jar, this tasty jam has a gorgeous yellow hue, making it the perfect gift to brighten anyone's day. The tart flavors of the rhubarb and chardonnay blend beautifully, and the sugar gives it the right amount of sweetness."

List of Ingredients

â—¦ 4 cups sugar
â—¦ ½ cup ClearJel®
â—¦ 8 large rhubarb ribs, chopped (4 cups)
â—¦ 2 to 3 cups chardonnay wine


Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

In a medium bowl, combine the sugar and ClearJel®. Mix well and set aside. Place the chopped rhubarb in a large measuring bowl, then pour the wine over the rhubarb and stop when the wine hits the 4-cup mark, coming even with the rhubarb.

Pour the rhubarb and wine mixture into a large saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes, or until the rhubarb softens. Using a potato masher, crush and mash the rhubarb. Stir in the sugar mixture and return to a boil, cooking for an additional 5 minutes. Remove from heat.

Place the hot jars on a cutting board. Using a funnel, ladle the hot jam into the jars leaving a ¼-inch headspace. Remove any air bubbles and add additional jam if necessary to maintain the ¼-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process half-pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.


Makes 5 half-pints