ball blue book strawberry rhubarb jam

Name: Ball Blue Book Strawberry Rhubarb Jam
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 cup(s) crushed strawberries; 2 cup(s) chopped rhubarb; 1 package(s) powdered pectin; 1/4 cup(s) lemon juice; 5 1/2 cup(s) sugar

(1 RATING)

67 Pinches 5 Photos

Sherry Blizzard

Piney Flats, TN

Updated on Jun 19, 2015

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!

Rate

prep time 15 Min

cook time 15 Min

method Canning/Preserving

yield 6-8 1/2 pint jars

Ingredients

2 cups crushed strawberries
2 cups chopped rhubarb
1 package powdered pectin
1/4 cup lemon juice
5 1/2 cups sugar

How To Make ball blue book strawberry rhubarb jam

Step 1

Sterilize 1/2 pint jars and lids.

Step 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.
Step 3

Add sugar, stir to dissolve. Return to a boil and boil hard for 1 minute, stirring all the time.
Step 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.)
Step 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.
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