Strawberry Rhubarb Jam
The perfect blend of sweetness and tartness
Ingredients:
4 C rhubarb that has been thinly sliced
4 C sliced strawberry's
4 T lemon juice
1/2 t. salt
10 C sugar
3 1/2 oz. dry fruit pectin
Bring boiling water canner, half full of water to a simmer.
Place lids in a pot of hot water and let stand until ready to
place on top of jars.
In a large pot combine all ingredients except the sugar.
Bring to a full boil then add the sugar in 2 increments and be
sure the sugar dissolves into the mixture. Bring up to a full boil
and boil for one minute. Stir while boiling to avoid sticking to
the bottom of the pot. Remove from heat and stir and skim for
2-3 minutes.
Spoon the hot jam into hot half pint canning jars. Leave
1/4"
head space at the top. Wipe the jar rims (any product on the top
of the jars will stop them from sealing) Place lids on jars and put
into hot water bath. Water should cover jars by
1-2".
Bring water bath to a boil and process jars for 5 min. Remove to
a draft free area and allow to cool. To check for seal, press middle
of lid. If it springs back product is not sealed and will need to be
refrigerated.
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