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4 1/2 cdiced fresh rhubarb
4 1/2 cdiced fresh strawberries
4 Tbsplemon juice, fresh
2 pkgpowder pectin
6-10 cwhite sugar
12-14 jar(s)1/2 pint jars
How to Make Strawberry-Rhubarb Jam
- 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.
- 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.
- 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.
- 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.