BALL BLUE BOOK STRAWBERRY RHUBARB JAM
June brings a plethora of rhubarb to Alaska and one can only eat so much pie, crumble/buckle and muffins. My best advise to any newbie to canning and preserving is to purchase either the Kerr or Ball cookbooks. With over a 100 years behind them, the recipes are almost always fail proof. ISBN 0-9727537-0-2 Crack open the...
Provided by Sherry Blizzard
Categories Other Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- 1. Sterilize 1/2 pint jars and lids.
- 2. Combine strawberries, rhubarb, lemon juice and pectin in a large saucepan (it will foam up, so use a large pan.) Bring to a boil.
- 3. Add sugar, stir to dissolve. Return to a boil and boil hard for 1 minute, stirring all the time.
- 4. Ladle hot jam into jars leaving 1/4" space at the top. Wipe the rim of the jars with a damp paper towel to remove any jam. Adjust lids and rings (not over tight.)
- 5. Process 10 minutes in a water bath canner. *A very large stockpot with a tight lid will work just fine if you don't have a canner.
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