Description
A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round…with no added pectin.
Ingredients
- 4 ½ cups rhubarb, cut into 1/2-inch pieces
- 6 cups white sugar
- ¼ cup lemon juice
- 4 ½ cups fresh strawberries, halved
- 20 4-ounce canning jars with lids and rings
Instructions
- Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil
- stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened
- stirring often to prevent scorching
- 20 to 25 minutes. A candy thermometer inserted into the middle of the jam
- not touching the pot
- should read 220 degrees F (105 degrees C).
- Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars
- filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat
- then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil
- cover the pot
- and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface
- several inches apart
- until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool
- press the top of each lid with a finger
- ensuring that the seal is tight (lid does not move up or down at all).
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 1 day
Servings: 60