Rhubarb Plum Preserve

Follow our step-by-step guide on how to make Rhubarb Plum Preserve.

1. Step 1

   To create a delightful rhubarb and Italian prune plum jam, start by gathering your ingredients: chopped rhubarb, Italian prune plums, white sugar, fresh orange juice, water, and some grated orange zest.

2. Step 2

   In a large saucepan, combine all these ingredients and bring the mixture to a gentle boil over medium heat, stirring occasionally to blend the flavors.

3. Step 3

   Once it reaches a boil, reduce the heat to medium-low and let it simmer, stirring now and then, until the jam thickens—this should take about 45 minutes.

4. Step 4

   While your jam is bubbling away, take a moment to prepare your jars.

5. Step 5

   Inspect six pint-sized jars for any cracks and check the rings for rust; it’s important to use only the best jars for your jam.

6. Step 6

   If you find any defects, set those aside.

7. Step 7

   To sterilize the jars, immerse them in simmering water until your jam is ready.

8. Step 8

   Don’t forget to wash the new lids and rings in warm, soapy water to ensure everything is clean and safe.

9. Step 9

   Once your jam has thickened to perfection, it’s time to fill those jars.

10. Step 10

    Carefully pack the hot jam into the sterilized jars, leaving about a quarter-inch of space at the top.

11. Step 11

    To eliminate any pesky air bubbles, use a clean knife or thin spatula to gently run around the inside edges of the jars.

12. Step 12

    Then, take a moist paper towel and wipe the rims to remove any residue—this step is crucial for a good seal.

13. Step 13

    Now, place a lid on each jar and screw the rings on tightly.

14. Step 14

    Next, prepare a large stockpot by placing a rack at the bottom and filling it halfway with water.

15. Step 15

    Bring this water to a boil.

16. Step 16

    Once boiling, lower the jars into the pot, making sure they are spaced at least two inches apart.

17. Step 17

    If needed, add more boiling water to ensure the jars are covered by at least an inch of water.

18. Step 18

    Cover the pot and let the jars process in the rolling boil for five minutes.

19. Step 19

    After the time is up, carefully remove the jars from the stockpot and let them rest on a clean surface, spaced several inches apart, for 12 to 24 hours.

20. Step 20

    To check if your jars have sealed properly, gently press the center of each lid with your finger.

21. Step 21

    If it stays down and doesn’t pop back up, congratulations! Your jars are sealed.

22. Step 22

    Remove the rings for storage and find a cool, dark place to store your beautiful homemade jam.

23. Step 23

    Enjoy the fruits of your labor, and savor the sweet and tangy flavors of your rhubarb and plum jam!.