Monday, May 21, 2012

Make-It Monday: Strawberry Rhubarb Jam

Strawberry Rhubarb Jam
3 C Strawberries
2 C Rhubarb (sliced)
7 C sugar
1/3 C (or 1 box) of Fruit Pectin


  • Let jars, rims and lids stand in hot water until they are ready to be filled.
  • Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
  • Stir pectin into fruit.
  • Bring to a rolling boil.
  • Using a blender wand or hand masher break up the rhubarb.
  • Add sugar.
  • Return to a full boil and boil 1 minute. (It will increase in size.)
  • After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
  • Put rims and seals on jar and tighten as much as possible.
  • Invert jars for 5 minutes then turn upright.
  • Let sit for 24 hours before serving.

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