I have just opened a jar of strawberry and rhubarb jam and thought I would share the recipe. This one comes from the Ball Blue Book originally, but I found it again on SimplyCanning.com recently so got all inspired again 🙂
This recipe makes about 6 half pints. Just don’t do this in double batches – make it exactly like the recipe says and you cant go wrong. The reason is because of setting, not due to safety.
- 2 cups rhubarb – diced
- 2 cups crushed strawberries
- 5 1/2 cups sugar
- 1/4 cup lemon juice
- 1 package powdered pectin
Wash and dice your rhubarb.
Combine rhubarb, strawberries, pectin and lemon juice in a large pot. Bring to a boil, stirring constantly. It may seem dry to you, that is ok. The juice from the strawberries will start to run and it will get juicy as it heats. You can use a potato masher to help mash up the fruit.
Add sugar and bring back to a boil again stirring constantly. Boil hard for 1 minute.
The jam may foam up on you so be sure your pot is large enough. As it cooks the foam will die down. At the end of your cooking time skim any foam left if necessary.
This is quite often needed when you are doing any type of strawberry jam. Another option is to add about 1/4 tsp butter to the pan. This may help stop foaming.
Fill hot jars with hot jam leaving 1/4 inch head space.
The processing time is for 1/2 pints or pints:
Process for 10 minutes if you are below 6000 ft elevation.
15 minutes if you are above 6000 ft elevation.
Now I am off to get another slice of bread with this on top!