Rhubarb-Pink Grapefruit Jam with the Weston Canning Kit

This Rhubarb-Pink Grapefruit Jam is simple to prepare and makes for a perfectly sweet and tart spread on your morning toast that you can enjoy all year round.



Makes 8 jars   
Prep Time
30 min    
Canning Time
15 minutes


-Ingredients-

1 pouch liquid pectin
3 pink grapefruits
6 cups rhubarb
7 cups superfine sugar





-Tools-


   Weston® Deluxe 5-Piece Canning Kit
  Weston® Multi-Chopper
  Weston® Stainless Steel Cone Strainer


How To

First, sanitize your jars by hand washing, boiling for 10 minutes, then keeping them in the hot water until you're ready to use them. Repeat for the lids, but keep them in hot, not boiling, water.

In a separate canning pot, start boiling enough water to cover the jars (this could take a while, so start your water right away).

Be sure to wash and pat dry the rhubarb and grapefruit.

Chop the rhubarb into half inch pieces with the Weston® Multi-Chopper. Grate the grapefruit skin into zest over a pan, then cut the grapefruits in halves and squeeze the juice into the pan. Place the chopped rhubarb into the pan, pour in four cups of the sugar, and allow to macerate for 15 minutes.

Keep a metal tablespoon in a glass of ice water nearby so that you can test the jam for thickness once it's finished.

Add the pectin to the pan, then bring to a full boil, stirring constantly. Once it has reached a full boil, stir in the remaining sugar and return once more to a boil. Boil for one minute, then remove from heat.





Quickly remove a jar from the hot water with the Weston® Canning Tongs. Set the Weston® Cone Strainer over the jar and pour the jam through the strainer into the jar. Using a Weston® Magnetic Lid Lifter, remove a lid and ring from the hot water and place over the jar. Secure the ring with a Weston® Jar Wrench.

Using the Weston® Jar Lifter, drop the jam-filled jars into the boiling water, making sure that they are completely surrounded by water. A canning rack helps to keep the jars off of the bottom of the canning pot so that the boiling water can reach the bottom of the jar as well. After five minutes, check the lids to make sure they're sealed (the button on the lid will be popped down), and if so, remove the jars from the water with the Jar Lifter.

Let the jars cool, remove the securing ring, and store your jam in a cool, dark, dry place for up to a year (like you can wait that long).

No comments: