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Peppered Rhubarb Jam

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Prep Time 5 minutes
Cook Time 1 hour
Canning Time 5 minutes

Equipment

  • Water Bath Canner
  • 12 oz Wide Mouth Jars with Lids
  • Candy Thermometer (optional)

Ingredients
  

  • 4 cups Rhubarb cut in 1" pieces
  • 3 ½ cups sugar
  • 1 pinch salt
  • 1 dash cracked black pepper
  • butter

Instructions
 

  • Place cut rhubarb in a large pot.
  • Add sugar, salt and pepper.
  • Simmer for 30 minutes to an hour, stirring regularly.
  • Add butter to stop foaming. A thin slice from a butter stick should be enough.
  • Check the set of your jam. This can be done either with a candy thermometer reaching 220°F, or by placing some jam on a cool plate to see if it holds up.
  • Ladle hot into sterilized jars.
  • Water bath jam for 5 minutes.