Homemade Strawberry Rhubarb Jam (Print Version)
# Ingredients:
01 -
2 1/2 cups mashed ripe strawberries
02 -
2 cups chopped rhubarb
03 -
2 tablespoons lemon juice
04 -
1 package pectin
05 -
4 1/2 cups granulated sugar
# Instructions:
01 -
Inspect, wash, and sterilize 8 half-pint jars and lids, ensuring extras are cleaned as needed.
02 -
Wash, core, and chop strawberries. Wash and chop rhubarb.
03 -
Mash the strawberries in layers in a large pot. Add the chopped rhubarb.
04 -
Add pectin and lemon juice to the pot and stir well.
05 -
Turn the stove to medium-high heat and stir the mixture as it heats.
06 -
Once the mixture reaches a rolling boil, add the sugar all at once and allow it to return to a rolling boil. Boil for one more minute.
07 -
Remove the pot from heat and stir for another 5 minutes. Skim any foam from the surface.
08 -
Carefully ladle the mixture into hot jars. Wipe the rims with a clean cloth and cover with lids, ensuring the rings are snug but not too tight.
09 -
Allow the jars to cool overnight. Check the seals and refrigerate any jars with lids that did not seal properly.