Tuesday, May 18, 2010

Strawberry Rhubarb Jam

2 c crushed hulled strawberries
2 c chopped rhubarb
4 Tbsp lemon juice
1 package regular powdered pectin
5 1/2 c sugar
Prepare jars and lids. 
In large pot combine berries, rhubarb and lemon juice. Whisk in pectin until dissolved. Bring to a boil, stirring frequently. Add sugar and return to full rolling boil, stirring constantly. Boil 1 min.  Skim off any foam and ladle into hot jars, wipe rim and place lid and ring, finger tight. Process in boiling water canner with lid on 10 min. be sure jars are completely covered. Remove lid turn off heat and let sit another 5 min. Remove from water and let cool. From Balls Complete Book of Home Preserving
Makes about 6  8oz jars.

2 comments:

LambAround said...

Gosh darn it! This is the 3rd blog I've been to tonight with a tasty rhubarb recipe, but I haven't seen them here in Albuquerque for months! Where are our rhubarbs?!?
I'm definitely going to try to make this if I ever find them (probably the same day the store sells the last of the strawberries, lol!)

:)

~Lamb

LambAround

free indeed said...

This is on my list to make either today or tomorrow. Have my own rhubarb plant, but have to use storebought strawberries. Makes such a nice gift too.

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