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“Plum Preserves with Rhubarb spiced up with ginger, cinnamon, cloves, cardamom , and orange.”
READY IN:
1hr
YIELD:
7 1/2 pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pan combine the everything but the sugars.
  2. Bring mixture to a boil over high heat, stirring constantly to avoid sticking and burning.
  3. When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.
  4. Slowly pour in the sugar, stirring constantly to avoid sticking and burning.
  5. Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.
  6. Reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.
  7. Remove the mixture from the heat and skim off any foam and discard cinnamon sticks.
  8. Pour into hot jars leaving 1/4 inch head space.
  9. Remove air bubbles.
  10. Adjust the caps.
  11. Process for 10 minutes in a boiling water canner.
  12. Make sure tops of jar are cover by an inch of water.
  13. Cool at room temperature and store in your cabinet.
  14. Chill after opening.

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