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Strawberry-Rhubarb Jam
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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
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. Editor's
Note: When I start a canning recipe the very first thing I do is
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |