Strawberry-Rhubarb Jam
Description
This strawberry-rhubarb jam is easy to make with ripe strawberries, fresh rhubarb, sugar, and pectin for a sweet breakfast spread or delicious gift.
Ingredients
•
4 1/4 cups diced rhubarb
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4 1/4 cups sliced fresh strawberries
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2 tablespoons lemon juice
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2 (1 3/4 ounce) packages powdered fruit pectin
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1/2 teaspoon butter
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10 cups white sugar
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12 half-pint canning jars with lids and rings
Directions
1
Gather the ingredients.
2
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.
3
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.
4
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.
5
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.