Prep 15 mins
Cook 10 mins
A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.
- Let jars, rims and lids stand in hot water until they are ready to be filled.
- Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
- Stir pectin into fruit.
- Bring to a rolling boil.
- Using a blender wand or hand masher break up the rhubarb.
- Add sugar.
- Return to a full boil and boil 1 minute.
- (It will increase in size.).
- After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
- Put rims and seals on jar and tighten as much as possible.
- Invert jars for 5 minutes then turn upright.
- Let sit for 24 hours before serving.
I followed Danny's measurements using the 5 cups of sugar, but changed the method after making my first batch. The first time I followed the instructions exactly even though it went against my years of canning expereince. It didn't set right away (once it had cooled completely), instead took a few days. For the second attempt I first mixed the sugar and fruit. Then brought this up to a full rolling boil and then added the liquid pectin and boiled for one minute then jarred. It set the way I was accustumed and I was able to use it that evening. Thank you for sharing your wondeful recipe with us. I plan on using it every year. My husband said it had the best flavor of any rhubarb jam yet!
This was my first attempt at EVER making Jam! I have to say it turned out amazing. After reading the reviews I also cut back on the sugar (5 cups per batch) and I also coated the fruit in the sugar before bringing to a boil. I did my recipe different. I used 6 cups frozen rhubarb and 4 cups frozen whole strawberries, 10 cups of sugar and 2 pkgs of DRY pectin. It turned out amazing!! Everyone in my family and my friends kept wanting more and when given a jar, it was gone within a couple of days. I must have done something right! Thank you for all the reviews and helping me make my first jam a wonderful one! I have shared this recipe with friends and family because they liked it so much!
I tool added the pectin last and boiled for one minute because with all the canning I've done over the years adding the pectin to the fruit and then adding sugar and boiling it will not set up. That's to much cooking of the pectin. So you cook the fruit, add the sugar, bring to a boil a few minutes then add the pectin, stir and add to jars at that point. By following the recipe you're over cooking the pectin and it will not set.