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Strawberry-Rhubarb Jam Recipe

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, East Troy, Wisconsin

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Strawberry-Rhubarb Jam Recipe

Prep: 10 min. Process: 5 min.

Yield: 48 Servings

10 5 15

Ingredients

4 cups fresh strawberries, crushed
2 cups chopped fresh rhubarb
1/4 cup bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Directions

In a Dutch oven, combine the strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. 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.

Nutritional Facts 1 serving (2 tablespoons) equals 99 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 25 g carbohydrate, trace fiber, trace protein.

Originally published as Strawberry-Rhubarb Jam in Test Kitchen Favorites 2004 , p222

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