Real Recipes From Real Home Cooks ®

ball blue book strawberry rhubarb jam

(1 rating)
Recipe by
Sherry Blizzard
Piney Flats, TN

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!

(1 rating)
yield 6 -8 1/2 pint jars
prep time 15 Min
cook time 15 Min
method Canning/Preserving

Ingredients For ball blue book strawberry rhubarb jam

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

How To Make ball blue book strawberry rhubarb jam

  • 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.