Strawberry-Rhubarb Jam
- Ready In:
- 40mins
- Ingredients:
- 5
- Yields:
-
6 half pints
ingredients
- 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
directions
- 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.
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Reviews
-
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!
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I searched several recipes and came back to make this one because it looked like the best. Another reviewer said her Ball book (perhaps a different edition) had a different amount of strawberries. I like the tartness of rhubarb so I added 3 cups strawberries and 3 cups rhubarb. I also cooked the berries, rhubarb and lemon juice for about 10 min--added the pectin and brought back to a hard boil for 1 min and added the sugar and brought back to a hard boil for 1 minute again. The finished product was the perfect ratio of rhubarb to strawberry for me. Thanks for sharing!
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RECIPE SUBMITTED BY
Keolani
United States
I live in Southeastern Washington with my husband and 3 kids (2 girls, 1 boy) and spend most of my time taking care of them. After 8 years as a SAHM I've found a part time job in a law office that I really enjoy. I love Recipezaar and whenever people talk about me being a great cook I make sure to tell them that I'm a good cook that knows a great web site.