Strawberry Rhubarb Jam

Strawberry Rhubarb Jam
 

This is probably one of my absolute favorite recipes!  While our rhubarb is currently too young to harvest this year, our strawberries are finally producing!  I prefer to can in the fall and winter, so I chop the ingredients as they ripen and toss into a bag in the freezer for cooler months.

Yield approximately 6 half-pints

2 c crushed strawberries
2 c chopped rhubarb (small pieces)
1 pkg powdered pectin
¼ c lemon juice
5 ½ c sugar
¼ t butter (optional)

Using a large pot, mix lemon juice, crushed strawberries, and chopped rhubarb.  Stir in pectin until pectin dissolves.  Add 1/2 tsp butter to reduce foam.  Over a medium-high heat, bring to a boil while stirring constantly.  Stir in sugar until dissolved (I always have this measured out in a bowl ready to go).  Bring to a rolling boil and boil hard for one minute while stirring constantly.  Remove from heat and remove foam if necessary.  Ladle hot jam into hot jars leaving 1/4 inch headspace, wipe rims, adjust 2 piece lids.  Process in boiling water canner for 10 minutes.  Set aside undisturbed for 24 hours to cool.

See my post on dandelion jelly and jelly canning tips for more detailed information.

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