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Strawberry-Rhubarb Jam
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
765 minutes
Whip up a delightful strawberry-rhubarb jam using ripe strawberries, fresh rhubarb, sugar, and pectin for a perfect breakfast treat or thoughtful gift.
Ingredients:
  • 4.25 cups diced rhubarb
  • 4.25 cups sliced fresh strawberries
  • 2 (1.75 ounce) packages powdered fruit pectin
  • 0.5 teaspoon butter
  • 10 cups white sugar
  • 12 half-pint canning jars with lids and rings
Instructions:
  • In a large kettle over medium heat, combine rhubarb, strawberries, lemon juice, pectin, and butter. Stir and bring to a boil. Gradually add sugar, stirring constantly until dissolved and juice forms. Increase heat to medium-high, bring to a rolling boil, and cook and stir for 1 minute. Remove any foam that forms.
  • Place the jars and lids in boiling water for a minimum of 5 minutes to sterilize. Utilize a jelly funnel and soup ladle to fill hot, sterilized jars with jam, leaving a 1/4 inch space at the top. Gently dislodge any air bubbles by running a knife or thin spatula along the inside of the jars. Clean the rims with a damp paper towel to eliminate any food remnants. Seal the jars with lids and screw on tightly.
  • Fill a large stockpot halfway with water and bring to a boil. Lower jars into the pot leaving a 2-inch space between them. Ensure jars are covered by at least 1 inch of boiling water. Cover, bring to a rolling boil, and process for 5 minutes.
  • Allow the jars to cool and settle on the counter, spaced out generously, for 12 to 24 hours. Press the center of each lid gently to confirm a secure seal. Remove the rings and store the jars in a cool, dark place.

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