Financial Meltdown Rhubarb Jam
  • Cooking Time: 20-30 minutes
  • Servings: 4 little jars from china
  • Preparation Time: 10 min. prep, overnight
  • 2 lbs/6 cups Rhubarb (1bs equals 3 cups rhubarb)
  • 3 cups Sugar
  1. Preparing:
  2. Select the rhubarb that is the most red.
  3. Wash and chop off any leaves or green parts and discard
  4. Dice the rhubarb into quarter bits
  5. Measure it and put it in a large bowl
  6. Add half the amount of white sugar
  7. Mix, cover, and let stand overnight on the counter
  8. Refrigerate next day is you don’t want to cook
  9. Cooking:
  10. Stir the rhubarb in the bowl
  11. Then, place in large cooking pot
  12. Bring to boil, constantly stirring
  13. Reduce heat and continue to stir
  14. Break up large bits of rhubarb with spoon
  15. When mixture thickens to jam like texture, turn off heat
  16. Allow to cool on stove top uncovered
  17. Mixture will thicken even more
  18. Jars:
  19. Spoon cooled jam in jars with tops that have seals
  20. Storage:
  21. Put in refrigerator
Nothing beats those economic blues like making rhubarb jam. It's so simple and so good.