Strawberry-rhubarb Jam Recipe

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Strawberry-Rhubarb Jam

Amy Stauffer

By
@theaterbug

Classic Family Favorite!


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Rating:

Serves:

12 to 14 - 1/2 pt jars

Prep:

1 Hr

Cook:

2 Hr

Method:

Canning/Preserving

Ingredients

4 1/2 c
diced fresh rhubarb
4 1/2 c
diced fresh strawberries
4 Tbsp
lemon juice, fresh
2 pkg
powder pectin
6-10 c
white sugar
1/2 tsp
butter
12-14 jar(s)
1/2 pint jars

Directions Step-By-Step

1
Place lemon juice, berries and rhubarb into a large sauce pan. Bring to a low boil and reduce heat to a simmer for about 30 min.
2
Use a potato masher to break down the fruit. I prefer a hand beverage blender for a smoother pulp.

Add sugar 1 cup at a time. After 6 cups I start to taste test after each cup. Depending on the sweetness of the berries, 10 cups can be too sweet.
3
Bring to a rolling boil and reduce to low heat. Skim the foam off the top. A small amount of Butter can be used to reduce the remaining foam.

Add pectin and stir well.
4
Pour Jam into hot, sterile, 1/2 Pint jars. Clean the rim and place the lid and band on, hand tight. Place jars into a hot water bath. Process for 15 min.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American