Extension > Food > Food Safety > Preserving and preparing > Fruits > Rose hip and rhubarb jam made from wild fruit
Rose hip and rhubarb jam made from wild fruit
Jams are made from crushed or ground whole fruit and usually have a thick consistency due to the high pectin content. Fruit gives the product its special flavor and often provides pectin for thickening. Pectin is needed to provide thickening or gel formation.
Rose hip and rhubarb jam recipe- 1 cup rose hips
- 4 cups diced rhubarb
- 1 cup water
- 1/4 teaspoon salt
- 2 cups sugar
- 1 tablespoon grated lemon rind
Cut slightly under ripe rose hips in half and remove seeds with knife point. Combine rose hips, rhubarb, water, and salt and boil 1 minute. Add sugar and lemon and boil 1 minute. Remove from heat and pour into hot, sterilized jars. Seal with two-piece canning lids and process in boiling water bath for 10 minutes.
References
- University of Alaska Cooperative Extension Service
Revised 2011 by Lou Ann Jopp
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