STRAWBERRY RHUBARB AND VANILLA JAM
Jellies, James & Chutneys - Preserving the Harvest. makes 2 ΒΌ pound. Variation: replace the vanilla with 2 ounces fresh ginger.
Provided by dicentra
Categories Strawberry
Time 30m
Yield 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Cut the rhubarb into 1 inch slices. Slice the strawberries.
- In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
- Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
- Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
- Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
- Remove from heat, skim off any foam and stir in the vanilla seeds.
- Let cool for 5 minutes before ladling into hot sterilized jars and seal.
Nutrition Facts : Calories 2995.4, Fat 1.7, SaturatedFat 0.3, Sodium 26.5, Carbohydrate 768.5, Fiber 14.7, Sugar 742.2, Protein 5.5
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