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.
The best one!!! I use juice from a lemon and it is super!
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!
I have waited a year to review this recipe - just to be sure. We love it. I followed the directions exactly. I made several batches last year. This year I'm going to try it without pectin and letting it simmer longer.
Incredibly easy to make and it turned out fabulous! Everyone loves it. This will be a new yearly tradition at my house!