Strawberry-Rhubarb Jam
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
56
Spice
41
Sweetness
51
Sourness
46
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4.25 cups
Rhubarb (diced)4.25 cups
Strawberry (sliced fresh)2 tbsps
Lemon Juice1 tsp
Butter (optional)10 cups
White SugarDirections:
1
Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat
2
(Butter is optional but helps keep jam from getting too foamy)
3
Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer
4
Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute
5
Skim off any foam that forms
6
Sterilize the jars and lids in boiling water for at least 5 minutes
7
With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top
8
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
9
Wipe the rims of the jars with a moist paper towel to remove any food residue
10
Top with lids, and screw on rings
11
Place a rack in the bottom of a large stockpot and fill halfway with water
12
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder
13
Leave a 2 inch space between the jars
14
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars
15
Bring the water to a full boil, cover the pot, and process for 5 minutes
16
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
17
To help the jam set, don't move or touch the jars until cooled
18
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
19
Store in a cool, dark area