Description
I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It’s a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.
Ingredients
- 4 ¼ cups diced rhubarb
- 4 ¼ cups sliced fresh strawberries
- 2 tablespoons lemon juice
- 2 (1.75 ounce) packages powdered fruit pectin
- ½ teaspoon butter (Optional)
- 10 cups white sugar
- 12 half-pint canning jars with lids and rings
Instructions
- Place rhubarb
- strawberries
- lemon juice
- pectin
- and butter into a large kettle over medium heat. Stir and bring to a boil. Add sugar
- 1 cup at a time
- stirring constantly until sugar is dissolved and juice begins to form. Increase heat to medium-high
- bring mixture to a rolling boil
- and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot
- sterilized jars
- filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.
- 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 to cover jars by at least 1 inch. Bring to a rolling boil
- cover
- and process for 5 minutes.
- Remove the jars from the stockpot and let rest
- several inches apart
- for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool
- dark area.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 2 hrs 40 mins
Servings: 192