Description
A sweet and tart Strawberry Rhubarb Jam perfect for canning and preserving fruit at home.
Ingredients
Scale
- 4 cups crushed strawberries
- 4 cups chopped rhubarb
- 12 cups sugar
- 1/2 cup lemon juice
- 2 pouches liquid pectin
Instructions
- Wash and crush strawberries to measure 4 cups
- Chop rhubarb into small pieces
- Combine strawberries, rhubarb, and lemon juice in a large pot
- Stir in sugar and mix thoroughly
- Bring mixture to a full rolling boil while stirring constantly
- Add liquid pectin and return to a rolling boil for 1 minute
- Remove from heat and skim off foam
- Ladle jam into sterilized jars leaving 1/8 inch headspace
- Wipe rims, apply lids and bands
- Process jars in boiling water bath for 10 minutes
- Remove and let cool for 12 hours before checking seals
Notes
- Use ripe strawberries for best flavor
- Frozen fruit can be used if thawed and drained
- Store sealed jars up to 1 year
- Refrigerate after opening and use within weeks
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0