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Strawberry Rhubarb Jam
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Brief Description
6 (1/2 pint) jars
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Main Ingredient
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Category: Preserving and canning
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Choose rhubarb stalks that are 1/2 to 1 inch in diameter when they are the most tender. If picking your own, make sure to cut off all portions of the leaves because they are poisonous.
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Posted By: ranamae
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Posted On: May 25, 2020
Number of Servings:
Ingredients:
- 4 1/2 cups - 1/4 inch thick sliced rhubarb
- 1/2 cups - fresh orange juice (about 2-3 oranges)
- 4 cups - ripe strawberries
- 5 cups - sugar
- 1 envelopes - 3 oz liquid pectin
- 4 1/2 cups - 1/4 inch thick sliced rhubarb
- 1/2 cups - fresh orange juice (about 2-3 oranges)
- 4 cups - ripe strawberries
- 5 cups - sugar
- 1 envelopes - 3 oz liquid pectin
Directions:
Combine rhubarb and orange juice in a 3 qt saucepan. Cover and bring to a boil over medium-high heat. Uncover, reduce heat, and simmer, stirring often, 5 minutes or until rhubarb is tender.
Wash strawberries. Remove and discard stems and hulls. Mash strawberries until evenly crushed.
Measure 2 cups cooked rhubarb and 1 3/4 cups mashed strawberries into a 6 qt dutch oven. Stir in sugar. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Ladle hot jam into a hot jar, leaving 1/4 inch headspace. Remove air bubbles.
Process jars for 10-15 minutes. Turn off heat, remove lid, and let stand for 5 minutes. Remove jars and cool.
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