Strawberry-Rhubarb Jam
Test Kitchen Favorites 2004
I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on toast, English muffins and more.
—Peggy Fleming
SERVINGS: 48
CATEGORY: Condiment
METHOD: Water Bath
TIME: Prep: 10 min. Process: 10 min. + standing
Ingredients:
- 4 cups fresh strawberries, crushed
- 2 cups chopped fresh rhubarb
- 1/4 cup lemon juice
- 1 package (1-3/4 ounces) powdered fruit pectin
- 5-1/2 cups sugar
Directions:
In a large kettle, combine the strawberries, rhubarb, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from the heat; skim off foam.
Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: about 6 pints. Editor's Note: When I start a canning recipe the very first thing I do is fill the canner with water and start heating the water. It takes quite a while for that large amount of water to come to a boil.