Low Sugar Rhubarb Jam

Some people consider Memorial Day Weekend to be the kick-off for summer, but for me it is when I make my first jam of the season.  My daughter had asked me to make rhubarb jam for her that was lower in sugar and didn't have strawberries.  After looking through dozens of recipes I found only one that used a lower amount of sugar... crazy.  I would have thought that there would be more than that!  Even the Sure-Jell website failed me at having a recipe!  So after doing a bit of experimenting I made nine successful half pints of rhubarb jam.... it is tangy with just a bit of sweetness to take off the harsh bite plain rhubarb can have. I was a bit paranoid making my own recipe without the use of pectin so I did include Sure-Jell and did a water bath.

Reduced Sugar Rhubarb Jam

12 cups fresh rhubarb cut into 1-inch pieces

3 cups granulated sugar

1 package Sure-Jell for less or no sugar need recipes

1 tablespoon butter (optional)

Directions:

Place rhubarb in a deep stainless steel pot (I get splattered with less hot jam using a deeper cooking pot!) and mix with the three cups of sugar.  Cover and let set overnight.

Over medium heat, cook rhubarb until tender and the mix has slightly reduced and thickened, about 15 minutes.  Add the pectin and mix thoroughly.  Cook for one more minute then remove from heat.

Immediately ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and lightly screw on the lid. Place jars on  rack in canner. Lower rack into canner making sure the jars are covered by water one to two inches above the jars..Bring water to a boil and process 15 minutes. . Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed  and product must be refrigerated.