strawberry-rhubarb jam

How To Make strawberry-rhubarb jam

• 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.
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