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Recipe: Strawberry Rhubarb Jam

Preserving - Jams, Jellies
Strawberry Rhubarb Jam

1 pint fully ripe strawberries
1 pound rhubarb
4 cups sugar
3/4 cup water
1 box powdered fruit pectin

Steam and thoroughly wash strawberries. Crush, 1 layer at a time, about 1 pint strawberries. Measure 1 cup into large bowl or pan. Cut about 1 pound rhubarb into 2-inch pieces and grind or finely chop. Measure 1 cup; add to strawberries. Thoroughly mix sugar into fruit; let stand 10 minutes. Mix water and fruit pectin in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. Stir in fruit. Continue stirring 3 minutes. (A few sugar crystals will remain.) Ladle quickly into scalded containers, filling to within 1/2 inch of tops. Cover at once with tight lids.

Makes about 8 jars. Process in water bath for 10 minutes.

MsgID: 203630
Shared by: Linda Lou,Wa
In reply to: ISO: Rhubarb Strawberry Jam (nt)
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Rhubarb Strawberry Jam (nt)
  ELLEN- HB CA
2 Recipe: Strawberry Rhubarb Jam
  Linda Lou,Wa
3 re: Freezer Jam - Sure-Jell
  Meg, Ny
4 intermitent failure of freezer jam to jell...same fruit, another surejell box
  Nathalie Curry, Maple Val
5 Freezer jam failure
  Lela Keim, Vancouver, WA
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