Ball Blue Book Strawberry Rhubarb Jam

Sherry Blizzard

By
@akflurry

June brings a plethora of rhubarb to Alaska and one can only eat so much pie, crumble/buckle and muffins. My best advise to any newbie to canning and preserving is to purchase either the Kerr or Ball cookbooks. With over a 100 years behind them, the recipes are almost always fail proof. ISBN 0-9727537-0-2

Crack open the sunshine of summer in the dead of winter and slather a freshly baked sourdough biscuit with butter and this jam or do the good ol' standby and make a peanut butter and strawberry rhubarb jam sammy!


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Comments:

Serves:

6-8 1/2 pint jars

Prep:

15 Min

Cook:

15 Min

Method:

Canning/Preserving

Ingredients

2 c
crushed strawberries
2 c
chopped rhubarb
1 pkg
powdered pectin
1/4 c
lemon juice
5 1/2 c
sugar

Directions Step-By-Step

1
Sterilize 1/2 pint jars and lids.
2
Combine strawberries, rhubarb, lemon juice and pectin in a large saucepan (it will foam up, so use a large pan.) Bring to a boil.
3
Add sugar, stir to dissolve. Return to a boil and boil hard for 1 minute, stirring all the time.
4
Ladle hot jam into jars leaving 1/4" space at the top. Wipe the rim of the jars with a damp paper towel to remove any jam. Adjust lids and rings (not over tight.)
5
Process 10 minutes in a water bath canner. *A very large stockpot with a tight lid will work just fine if you don't have a canner.