Tart and refreshing, you'll pucker up and smile while eating this jam!
For GAPS: Omit pectin and simmer cooked rhubarb with honey for a minute or two. It will thicken up when chilled, though not as thick as with pectin.
*Pomona's Pectin is a wonderful, natural pectin that doesn't depend on having a certain amount of sugar or even a certain type of sugar for setting up. You can use no sugar, low sugar, or natural sweeteners such as honey or stevia! It is versatile and easy to use. Click here for Pomona's free recipes and instructions.
Rhubarb Refrigerator Jam