STRAWBERRY-RHUBARB JAM
I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.
Provided by Carla Bruss
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 192
Number Of Ingredients 7
Steps:
- Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- 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 if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g
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Muhammad Rafiq
[email protected]This jam is delicious! I can't wait to try it on toast.
Jenifa Akther
[email protected]I've never made jam before, but this recipe made it so easy. I'm definitely going to try making other kinds of jam now.
Md Nisad Mia
[email protected]This recipe is a great way to use up extra strawberries and rhubarb. It's also a great gift idea.
Craig Duncan
[email protected]I'm not a fan of jam, but this one is really good. It's not too sweet and the rhubarb gives it a nice tartness.
Stefan Stefan
[email protected]I made this jam for a family gathering and it was a huge hit. Everyone loved it!
Shedrack Ogbui
[email protected]This is the best strawberry rhubarb jam I've ever had. The flavor is incredible.
Javed Mahmud
[email protected]This jam is so easy to make and it tastes amazing. I love the combination of strawberries and rhubarb.
Tanjil Ahmed Hamim
[email protected]I was hesitant to try this recipe because I'm not a big fan of rhubarb, but I'm glad I did. The jam is delicious! The rhubarb adds a nice tartness that balances out the sweetness of the strawberries.
Randi Russell
[email protected]I've been making strawberry rhubarb jam for years, but this recipe is by far the best. It's simple to follow and the results are always delicious.
Zachery Calvert
[email protected]This recipe is a keeper! The jam turned out perfect, with a beautiful color and consistency. The flavor is amazing, with the perfect balance of sweetness and tartness.