STRAWBERRY-RHUBARB JAM
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
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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