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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
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.
Yield: about 6 pints.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |