Recipe: Strawberry Rhubarb Jam

Hi,

When you look at the quantities of fruit versus sugar this recipe is a reduced sugar jam. It doesn't have any pectin so it does require a longer cooking time.

Strawberry - Rhubarb Jam

3 3/4 cups of crushed strawberries [approximately 2 pounds whole]
8 cups cut rhubarb, cut in 1/2 inch pieces [approximetly 2 pounds whole]
6 cups sugar

Place rhubarb in an 8 quart saucepan, and sprinkle 3 cups of sugar over it. Let stand 2 hours. Add strawberries and remaining 3 cups of sugar. Stir mixture over low heat until sugar is dissolved. Increase heat to high, bring to a boil and cook to jelly stage [220 degrees F], approximately 20 to 25 minutes, stirring constantly. Immediately fill hot, sterilized half-pint jars, leaving 1/4 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and apply screw bands. Process in a simmering hot water bath at 190 to 200 degrees F. for 10 minutes.