Rhubarb Muscat Wine Jam

Rhubarb Muscat Wine Jam
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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 50


  • 4 cups diced fresh Rhubarb
  • 1 T. lemon juice
  • 1/3 cup Muscat Wine
  • 2 cups sugar
  • 1 1/2 T. pectin (Flex Batch low sugar/no sugar)


  • Sterilize 4 half pint jars.
  • Combine all ingredients in a medium dutch oven and cook on high heat for about 10 minutes till the recipes is at a boil. Continue stirring until Rhubarb starts to break down.
  • Using a potato masher smash Rhubarb until mixture is smooth.
  • Bring back to a boil for one minute.
  • Add pectin and continue for one minute more at a full boil.
  • Remove from heat and using a canning funnel, ladle the recipe into the jars leaving 1/4" head space.
  • Add sterilized lids and rings and process in water bath timing 10 minutes after the water has reach a full boil.
Keyword muscat, Rhubarb, wine jam