The following recipe is something I developed based on my experience with canning over the past several years. The fruit is not particularly high is acid, so I added a significant amount of lemon juice so that it could be processed in a water bath canner. I chose no-sugar pectin, for two reasons. First, I’ve found that it sets better than regular pectin. Second, the fruit has a delicate flavor and I didn’t want that to be overwhelmed with too much sugar.

“A rhubarb lover’s delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!”