{"id":"cmuvnible04hpks012pqqgnak","title":"Rhubarb Jam","description":"Before You Begin:  Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.","status":"READY","collection":"PERSONAL","servings":null,"prepMinutes":null,"cookMinutes":null,"ingredients":[{"name":"cooked rhubarb (about 2 1/2 lbs rhubarb stalks)","quantity":4,"unit":"cup","quantityText":"4","section":"","preparation":""},{"name":"lemon juice","quantity":0.25,"unit":"cup","quantityText":"1/4","section":"","preparation":""},{"name":"calcuim water","quantity":2,"unit":"tsp","quantityText":"2","section":"","preparation":""},{"name":"honey (or 2 cups sugar)","quantity":1,"unit":"cup","quantityText":"1","section":"","preparation":""},{"name":"Pomona's pectin powder","quantity":3,"unit":"tsp","quantityText":"3","section":"","preparation":""}],"steps":["Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.","Wash and trim rhubarb stalks. Cut into ½ inch pieces. Put in saucepan, add a little water, and simmer until soft.","Measure 4 cups cooked fruit back into saucepan.","Add calcium water and lemon juice and mix well.","Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.","Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.","Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened."],"tags":[],"notes":"","wasPreviouslySold":false,"updatedAt":"2026-10-05T19:39:50.388Z","sources":[{"title":"Rhubarb Jam.docx","uri":"https://docs.google.com/document/d/1MHu1xtA9Atp7tKIVT80m9as4qiDq4CRB/edit?usp=drivesdk&ouid=105286369994265575089&rtpof=true&sd=true","downloadUri":"/api/recipes/cmuvnible04hpks012pqqgnak/sources/cmuvnible04hqks01kyc7x2p9"}],"costPerServing":null}