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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Strawberry-Rhubarb Jam Recipe

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This recipe for Strawberry-Rhubarb Jam is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. crushed strawberries
2 c. chopped rhubarb (about 4 stalks)
1/4 c. lemon juice
1 package powdered pectin
5 1/2 c. sugar

6 half-pint jars, washed, sterilized, hot
6 caps & lids, with the caps in hot, simmering water
Directions:
Directions:
Combine strawberries, rhubarb, lemon juice, and pectin in a large saucepan or stock pot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard (bubbles don't disappear when stirred) for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle jam into hot jars, leaving 1/4" head space. Wipe any spilled jam off of the rim, place hot caps on, and screw on lids. Turn upside down, and leave like that for a couple of hours. Or, process 10 minutes in a boiling water canner.
Personal Notes:
Personal Notes:
Very yummy! I try to keep an extra jar on hand, just in case it yields a little more than the 6 half pints.

 

 

 

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