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Strawberry-Rhubarb Jam Recipe

Like lots of people, I find myself with an abundance of rhubarb each summer. One year I found this recipe and I've been making it ever since. the sweetness of the strawberries really complements the tart rhubarb.

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Strawberry-Rhubarb Jam Recipe

Prep: 20 min. Process: 10 min.

Yield: 48 Servings

20 10 30

Ingredients

3 cups fresh or frozen strawberries
6 cups sugar, divided
3 cups diced fresh or frozen rhubarb
1 teaspoon grated lemon or lime peel

Directions

In a Dutch oven, crush strawberries. Stir in 4 cups of sugar. Add rhubarb and lemon peel. Bring to a full rolling boil over medium-high heat; boil 4 minutes. Add remaining sugar; return to a full rolling boil. Boil 4 minutes more.
Remove from the heat; skim off foam. Carefully ladle hot jam into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process 10 minutes in a boiling-water canner. Yield: 3 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 tablespoons) equals 101 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 26 g carbohydrate, trace fiber, trace protein.

Originally published as Strawberry-Rhubarb Jam in Cookin' Up Country Breakfasts Cookbook , p58

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