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| Strawberry Rhubarb Jam | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: N/A Difficulty: N/A Serving Size: 6 |
1 qt Fresh strawberries 6 1/2 c Sugar 1 lb Rhubarb 1 Pouch liquid pectin 1/4 c Water |
| Instructions: | |
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1. Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries. 2. Measure 3 1/2 cup of prepared fruit. If it measures slightly less, add water. Place measured fruit in a 6 or 8- quart saucepan. 3. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup. 4. Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil. 5. Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly. Remove from heat. 6. Stir in pectin at once. Quickly skim off foam with a large metal spoon. Immediately ladle into hot jars, leaving 1/4- inch space at top. With a damp cloth, wipe jar rims and threads clean. 7. Immediately cover jars with hot canning lids. Screw bands on firmly. 8. Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boil; boil 5 minutes. 9. Remove jars from canner and let cool. Check seals and store in a cool, dry place. | |
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09-21-2008, 05:10 AM
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 This recipe sounds really good! I am going to try it. I also would like to know where to find other great Rhubarb recipes. If you have any others that would be GREAT! Thanks a bunch. |
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