This rhubarb jam recipe is perfect for the spring. It's fresh, tasty and delicious!
- 6 cups rhubarb
- 4 cups sugar
- 1 3/4 ounces powdered pectin
- In a large sauce pan, combine the rhubarb and about 3/4 cup water. Bring to a boil, and then turn down the heat to let the rhubarb simmer...
- Get the full instructions at Savory Experiments