By the way, you could also add some lemon juice to the mixture, which is often added to ensure the right pH for the pectin to gel. But I don’t think it’s necessary in this recipe and I made this jam without and I thought the set was great! Just make sure you cook the jam enough.

Good question! You don’t need to add water because rhubarb has a lot of water hidden within. Once you start heating the fruit with the sugar, the rhubarb will soften and begin to release the water trapped within the cells.
If you are worried, you could also macerate the chopped fruit for an hour or so with the sugar to draw out the water first before heating up the mixture to make the jam.

Hope this makes sense!

Why is there no water or other liquid added to the
rhubarb ?

Yes! I actually meant dried juniper berries. I'll update the recipe so it's more clear!

Hey there! Can you use dried juniper berries in this?

For both the sterilization of the lids and the final canning step, the lids/jars should be completely immersed. For canning, the water should be an inch higher than the tops.

I hope that's clear. If you have more questions, let me know!

In reply to Janice.

Oh, I see! It makes total sense 😛
Thanks! :*