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    You are in: Home / Recipes / Strawberry Rhubarb and Vanilla Jam Recipe
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    Strawberry Rhubarb and Vanilla Jam

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    dicentra's Note:

    Jellies, James & Chutneys – Preserving the Harvest. makes 2 ¼ pound. Variation: replace the vanilla with 2 ounces fresh ginger.

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    Ingredients:

    Yield:

    pounds

    Units: US | Metric

    Directions:

    1. 1
      Cut the rhubarb into 1 inch slices. Slice the strawberries.
    2. 2
      In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
    3. 3
      Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
    4. 4
      Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
    5. 5
      Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
    6. 6
      Remove from heat, skim off any foam and stir in the vanilla seeds.
    7. 7
      Let cool for 5 minutes before ladling into hot sterilized jars and seal.

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    Ratings & Reviews:

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    Nutritional Facts for Strawberry Rhubarb and Vanilla Jam

    Serving Size: 1 (3822 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2995.4
     
    Calories from Fat 15
    17%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 26.5 mg
    1%
    Total Carbohydrate 768.4 g
    256%
    Dietary Fiber 14.6 g
    58%
    Sugars 742.1 g
    2968%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    vanilla beans

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