Strawberry Rhubarb Jam Recipe
 
 
Author:
Serves: 6 cups
Ingredients
  • 3 caps strawberries
  • 3 cups rhubarb
  • 3 cups sugar
  • 1 Tablespoon lemon juice
  • 1 package of 57 g regular powdered fruit pectin plus 3 cups of sugar. (optional)
Instructions
  1. Cut up the strawberries and rhubarb into small chunks (about ½ -1/4 inch pieces)
  2. In a glass bowl, combine the chopped strawberries, rhubarb, sugar, and lemon juice. Mix well, and let sit for a couple of hours or overnight, to allow all the juices to come out
  3. Transfer the fruit mix to a saucepan, and cook over medium heat
  4. If needed, take the foam off; it is optional, since the foam will reduce some over the cooking time
  5. Keep cooking and stirring until the mixture thickens to your liking. I cooked mine for 20 minutes
  6. Pectin option: Combine berries, rhubarb, and lemon juice with pectin. Bring to a boil, add 6 cups of sugar, and bring again to a rolling boil for 1 minute, stirring constantly. Remove from heat and skim off foam.
  7. Ladle into clean jars, leaving ¼ inch (0.5cm) headspace.
  8. Cover with lids and screw on bands finger-tight
  9. Process in a water bath or steam canner for 10 minutes; adjust to your altitude.
Recipe by Northern Homestead at https://northernhomestead.com/strawberry-rhubarb-jam-recipe/