Rhubarb Cider Jam
Bright and Floral, this Rhubarb & Cider Jam beautifully embodies all the best tastes of fresh spring rhubarb and Farm Gate Ciders Bee Squared cider.
Prep Time 10 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Brunch
Servings 3 Half Pint Jars
- 2 lbs Fresh or Frozen Rhubarb Diced into large chunks
- 1 Bottle Bee Squared Cider (375ml) Available from Farm Gate Cider
- 2 Cups Sugar
- 3 Tbsp Honey
- 1 Package of Pectin or 1.5 Tbsp if using bulk
In a pot on the stove, over medium low heat, combine the rhubarb pieces, cider, sugar and honey.
Stir gently and continuously until the sugar is dissolved and the mix is starting to bubble gently.
Lower the heat slightly so it doesn't bubble too hard or burn. Add in the pectin and stir to combine.
Allow to simmer gently for about 20 minutes.
Transfer into sterilized half pint jars. Screw on new lids, and water bath seal for 15-20 minutes.
Alternatively, the jam can be frozen. Place the jars, without their lids into the freezer after they've cooled completely. Once fully frozen (about 12 hours) screw on the lids. They will be good in the freezer for a couple years.
Keyword cider, Farm Gate Cider, jam, preserves, rhubarb, summer recipes