rhubarb merlot jam
(1 rating)
Fall in Alaska and I have an abundance of rhubarb! We had some left over Merlot in the frig that no one liked and I thought it would be interesting to mix the two...WOW! It came out great! I can't wait to make more now!
(1 rating)
yield
serving(s)
Ingredients For rhubarb merlot jam
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4 crhubarb, chopped into 1/2 inch slices
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1 cmerlot of your choice (i used kenwood vineyard))
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3 1/4 csugar
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1 pkgcerto jell pectin
How To Make rhubarb merlot jam
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1Cook chopped rhubarb in a heavy sauce pan with the merlot over low-medium heat until the rhubarb is soft (about 10 minutes).
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2Add the sugar and bring to a rolling boil (boils even when stirred)stirring occasionally.
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3Add pectin and bring back to a boil. Boil for exactly 1 minute.
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4Remove from heat, skim off any froth that may have developed and quickly ladle into sterilized jars.
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5Make sure the lips are clean and place warm canning lids. Secure the band on each jar and invert the jars on a counter - cover with a towel to keep warm. In about an hour you can turn them right side up again. You should hear the plinking of the jars sealing soon after. Enjoy!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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