Flavorful Strawberry-Rhubarb Jam
TOTAL TIME: Prep: 10 min. Process: 5 min.
YIELD: about 6 half-pints.
I consider this strawberry-rhubarb jam summer in a jar! It's a soft-set jam that tastes great spread on sandwiches, toast, English muffins and more. —Peggy Woodward, Shullsburg, Wisconsin
Ingredients
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4 cups fresh strawberries, crushed
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2 cups chopped fresh rhubarb
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1/4 cup bottled lemon juice
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1 package (1-3/4 ounces) powdered fruit pectin
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5-1/2 cups sugar
Directions
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1.
In a Dutch oven, combine 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 and stir 1 minute.
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2.
Remove from heat; skim off foam. Ladle hot mixture into 6 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
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3.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts
2 tablespoons: 95 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (24g sugars, 0 fiber), 0 protein.
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