Monday, June 22, 2015

Strawberry Rhubarb Jam

This is my other rhubarb jam recipe.  Also very good...I actually don't like strawberry jam and I think this is pretty good as the rhubarb cuts the sweetness.  My issue with this is that it doesn't use enough rhubarb, mostly strawberries.
Modified from Taste of Home
4 cups strawberries (chopped...they said crushed....I chopped then mashed for a bit with my potato masher) - this was about 2 (16 oz) containers from my local store
2 cups chopped fresh rhubarb
1/4 cup lemon juice
1 pkg (1.75 oz) powdered fruit pectin - that's the small yellow box
5 1/2 cups sugar
Combine strawberries, rhubarb and lemon juice; stir in pectin.  Bring to a boil rolling boil, stirring constantly.  Stir in sugar, return to a full rolling boil.  Boil and stir 1 minute.
Remove from heat and skim off foam.  Ladle hot mixture into sterilized jars, leaving 1/4 inch headspace.  Clean top.  Put on lids and rims. 
Place into canner and process at a boil for 5 minutes. 
Makes about 6 pints (okay, so I did a double batch and I got 7 pints and 2 jelly jars so less than this). 

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