Rhubarb Chardonnay Jam


Preserving Method: Freezing

  1. STIR sugar and instant pectin in a bowl until well blended. Set aside.
  2. PLACE rhubarb in a 4 cup measure. Pour chardonnay over rhubarb until the liquid measures 4 cups.
  3. POUR rhubarb and wine mixture into a large saucepan. Bring to a boil over medium-high heat. Reduce heat and cook until rhubarb is tender, about 3 minutes. Remove from heat and allow to cool. Blend mixture with a hand blender or crush with a potato masher until rhubarb is finely chopped.
  4. ADD rhubarb mixture to pectin mixture. Stir 3 minutes.
  5. LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.