Strawberry Rhubarb Jam
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
6 250 mL Jam Jars
ingredients
- 2 1⁄4 cups crushed strawberries
- 6 cups rhubarb, stalks washed and diced finely
- 1⁄2 cup water
- 6 1⁄2 cups granulated sugar
- 1⁄2 teaspoon butter
- 1 (85 ml) envelope pectin
directions
- wash out your jars, lids and rings. put jars into canning kettle and bring to a boil. place rings and lids in a bowl of hot water.
- Wash, hull and crush strawberries, one layer at a time until you have 2 1/4 cups.
- place rhubarb and water in a large stainless steel pan and bring to a boil over high heat.
- reduce heat to medium, cover and cook until rhubarb is tender - 2 to 3 minutes. Remove from heat and measure to be sure you have 1 3/4 cups stewed rhubarb.
- In a large stainless steel pan combine strawberries, rhubarb, sugar, and butter.
- Over high heat bring mixture to a full rolling boil.
- Add liquid pectin, squeezing entire contents from pouch. Continue to boil hard for 1 minute, stirring constantly.
- Remove from heat.
- pour jam into processed jars, putting on lids and rings, tightening to finger tight.
- process in water bath for 10 minutes.
- remove and place on a dry towel to cool for 24 hours. Lids should pop down fairly quickly. Enjoy!
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RECIPE SUBMITTED BY
MummaKat
Canada