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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 Our Family's Favorite Recipies, 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 cups rhubarb - diced
6 cups crushed strawberries
7 cups sugar
¼ + ⅛ cup lemon juice
2 pkg powdered fruit pectin
Directions:
Directions:
Start by washing jars, and get water in your canner heating.
Wash and dice your rhubarb. Combine rhubarb, strawberries, pectin and lemon juice in a large pot. Bring to a full rolling boil, stirring constantly. (I like to use a potato masher to help mash up the fruit)
Add sugar and return to full rolling boil, stirring constantly. Boil hard for 1 minute. The jam may foam up on you so be sure your pot is large enough. As it cooks the foam will die down. At the end of your cooking time, skim any foam left if necessary. This is quite often needed when you are doing any type of strawberry jam. Another option is to add about 1/4 tsp butter to the pan. This may help stop foaming. I have not done this but I've seen it suggested many places. Fill hot jars with hot jam leaving 1/4 inch head space. Wipe rims, put lids and bands on jars, tighten finger tight.
Pack and process according to water bath canning instructions. Process: The processing time is for 1/2 pints or pints. Process for 10 minutes if you are below 6000 ft elevation. 15 minutes if you are above 6000 ft elevation.
Number Of Servings:
Number Of Servings:
Appx 12- ½ Pints

 

 

 

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