Easy Strawberry-Rhubarb Jam

Author: Meera, July 2, 2014

 

 

 

rhubarb takes up a lot of space because of its big leaves

Rhubarb takes up a lot of garden because of its big leaves but the canes pair well with strawberries

 

 

Rhubarb and strawberries just seem to go together. Their flavors blend nicely, whether in a compote, trifle, pie, or jam. The following is a simple recipe for strawberry-rhubarb jam and uses the boiling hot water bath to preserve the jars of jam.

 

Make extra to tuck into holiday gift baskets or for gift-giving throughout the year.

 

 

Luscious strawberries, big, red, and ripe means it's time for strawberry jam

Luscious strawberries are easily made into  jam

 

 

 Ingredients:

2 cups strawberries (washed, hulled, and crushed)

2 cups rhubarb (roughly four stalks, chopped)

1/4 cup lemon juice

6 Tablespoons Classic Pectin

5 1/2 cups sugar

 

 

Directions:

Combine the first four ingredients (strawberries, rhubarb, lemon juice, pectin) in a large pot.

Bring to a boil.

Add the sugar, stirring to blend completely.

Return the mixture to a roiling boil.

Time for one minute, stirring constantly.

Remove the pot from heat.

Skim away the foam.

Ladle the jam into hot, clean jars, leaving 1/4 inch head space.

Apply and tighten the two-piece ring/lid caps.

Place jars into the boiling water bath canner.

Process for 10 minutes.

 

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