Easy to make and soooooo good! I don’t use pectin in my jams, but I do boil them for a long time to get most of the thin liquid out. The sugar thickens it up very well. This is one jam that will definitely be made in my kitchen again!
Ingredients:
- 3 c diced apple
- 3 c diced rhubarb
- 2 c sugar
- 1 rounded tbsp cinnamon
- 1 c water
Preparation:
Dump all ingredients into a pot (preferably non-stick) and boil for a long time, until a jam consistency is reached. Brad will seal the jars in a hot water bath for them.