Prep 30 mins
Cook 10 mins
This is from the Ball Blue Book. It's easy and a great way to use up that rhubarb. Make plenty because it will disappear fast. With jams and jellies it is always a good idea to do each batch separatly. Cooking times are just a guess.
- 4 cups strawberries, crushed
- 2 cups rhubarb, chopped
- 1⁄4 cup lemon juice
- 1 (1 3/4 ounce) package dry pectin
- 5 1⁄2 cups sugar
- Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
- Bring to a boil over high heat.
- Add sugar, stirring until dissolved. Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4 inch headspace.
- Adjust two-piece caps.
- Process 10 minutes in water bath.
Perfect! Used the juice of half a lemon, didn't bother measuring and added 1 teaspoon of ginger pulp. Soooooo good!
Interesting, I just made this from the Ball Blue Book last night, but the version of the book I have (just bought last month) calls for two cups of strawberries rather than four. I thought it turned out wonderfully! I added half a teaspoon of margerine with the fruit in step 1 as suggested by the pectin instructions, and there was no foam to skim!
Mixture didn't set properly. Made two batches with the same results. It'll make good pancake syrup but not a jam. Expensive experiment.