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Strawberry-Rhubarb Jam

4

765 min

Strawberry-Rhubarb Jam

Strawberry-Rhubarb Jam Photo 1

Category

Jam Recipes

Time

765 min

Serving

192 persons

Calories

42

Rating

4.00★ (125)

Cuisine

Author: Victoria Buriak
This strawberry-rhubarb jam is made with fresh, ripe strawberries and rhubarb. I found a jam recipe to which I made a few changes; this is the final recipe with my changes. It's a hit with all my friends and family, and I hope it will also be for you.

Ingredients

  • ¼ cups diced rhubarb: 4 piece
  • ¼ cups sliced fresh strawberries: 4 piece
  • lemon juice: 2 Tbsp
  • powdered fruit pectin: 2 packages (1.75 ounce packages)
  • butter: 0.5 tsp (optional)
  • white sugar: 10 cups
  • half-pint canning jars with lids and rings: 12 piece

Metric Conversion

Stages of cooking

Strawberry-Rhubarb Jam Photo 21
Strawberry-Rhubarb Jam Photo 32
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Strawberry-Rhubarb Jam Photo 54
  1. Place rhubarb, strawberries, lemon juice, pectin, and butter into a large kettle over medium heat. Stir and bring to a boil. Add sugar, 1 cup at a time, stirring constantly until sugar is dissolved and juice begins to form. Increase heat to medium-high, bring mixture to a rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
    Strawberry-Rhubarb Jam Photo 2
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.
    Strawberry-Rhubarb Jam Photo 3
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
    Strawberry-Rhubarb Jam Photo 4
  4. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
    Strawberry-Rhubarb Jam Photo 5

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