Wednesday, June 24, 2015

Summertime Jam Series~ Strawberry Rhubarb Jam

Strawberry~Rhubarb Jam

(makes about 6 half pints)

2 cups crushed strawberries

2 cups chopped rhubarb

1 package powder pectin

¼ cup lemon juice

5 ½ cups sugar


1. Put strawberries, rhubarb, pectin, and lemon juice in a heavy bottomed sauce pot. Bring the mixture to a boil over medium high heat. 

2. Slowly add the sugar while stirring constantly.

3. Once the sugar is dissolved, bring the solution back to a boil. Boil hard for 1 minute.

4. Remove the jam from the heat and quickly ladle into hot, sterile jars leaving ¼ inch head space. 

5. Place the lids on the jars and adjust the two piece cap until finger tip tight.

6. Process 10 minutes in a boiling water canner.

7. Remove the jam from the canner and allow to cool completely. The jam may take several days to set completely. Mine took 48 to completely set and have an actual jam texture. 

Definitely one of my favorite jams to make. I first discovered rhubarb for myself about 14 years ago while living in Washington. My neighbors had wild growing rhubarb near their house and allowed me to glean from their lot. I made many pies and jam and rhubarb sauces over the years and never tire of it. It is just so delectably yummy to the tummy.

In the Winter months this is sure to be a delightful treat, 
that will remind you of the Summer's past. Enjoy!!!

1 comment:

  1. We are enjoying our jar just fine thank you. Want MORE!