STRAWBERRY-RHUBARB JAM

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Strawberry-Rhubarb Jam image

This is from the Ball Blue Book. It's easy and a great way to use up that rhubarb. Make plenty because it will disappear fast. With jams and jellies it is always a good idea to do each batch separatly. Cooking times are just a guess.

Provided by Keolani

Categories     Breakfast

Time 40m

Yield 6 half pints

Number Of Ingredients 5

4 cups strawberries, crushed
2 cups rhubarb, chopped
1/4 cup lemon juice
1 (1 3/4 ounce) package dry pectin
5 1/2 cups sugar

Steps:

  • Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
  • Bring to a boil over high heat.
  • Add sugar, stirring until dissolved. Return to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • Remove from heat.
  • Skim foam if necessary.
  • Ladle hot jam into hot jars, leaving 1/4 inch headspace.
  • Adjust two-piece caps.
  • Process 10 minutes in water bath.

Nutrition Facts : Calories 778.4, Fat 0.4, Sodium 19.4, Carbohydrate 200.9, Fiber 3.4, Sugar 188.3, Protein 1.1

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