- 1
Ingredients
- 2 cups rhubarb - diced
- 2 cups crushed strawberries
- 5 1/2 cups sugar
- 1/4 cup lemon juice
- 1 package powdered pectin
Preparation
Step 1
Start by
washing jars, and get water in your canner
heating.
(see Water
Bath Canning
for full directions)
Procedure
Wash and dice your rhubarb.
Combine rhubarb, strawberries, pectin and lemon juice in a large pot.
Bring to a boil, stirring constantly.
I like to 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.
Skim
foam if necessary.
Fill hot jars with hot jam leaving 1/4 inch head
space.
Pack and process according to water
bath canning instructions.
Processing
time
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.
Jam, Jelly and other Sweet Spread Recipes
Canning with Splenda