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For anyone who has a rhubarb plant, one good way to save rhubarb to enjoy all year long is to preserve it as a jam.
This recipe can also be enjoyed as a relish on roasted and fried meats.
Rhubarb Jam
6 cups diced fresh rhubarb
4 cups chopped onions
3 cups sugar
2 cups white vinegar
1 can (28 ounce) tomatoes, crushed
1 1/2 cups diced celery
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon black pepper
1 Tablespoon mixed pickling spices tied in a double layer of cheesecloth
Combine all ingredients into a large saucepan.
Bring to a boil, reduce heat to medium. Simmer uncovered for about 35 minutes, stirring often, until mixture thickens.
Remove from heat. Take out spice bag.
Pour mixture into sterilized pint jars and process for 10 minutes in a boiling water bath.
Store in a cool, dry area.
Makes 5 to 6 pints.
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Author Marilyn Pokorney
Copyright Marilyn Pokorney 2022
