Total Time
40mins
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.

Directions

  1. Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
  2. Bring to a boil over high heat.
  3. Add sugar, stirring until dissolved. Return to a rolling boil.
  4. Boil hard 1 minute, stirring constantly.
  5. Remove from heat.
  6. Skim foam if necessary.
  7. Ladle hot jam into hot jars, leaving 1/4 inch headspace.
  8. Adjust two-piece caps.
  9. Process 10 minutes in water bath.
Most Helpful

Perfect! Used the juice of half a lemon, didn't bother measuring and added 1 teaspoon of ginger pulp. Soooooo good!

BothFex June 27, 2010

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!

KrisGoodNews June 09, 2008

Mixture didn't set properly. Made two batches with the same results. It'll make good pancake syrup but not a jam. Expensive experiment.

Debbie R. July 06, 2014