Strawberry Rhubarb Jam

By crisscut

Rhubarb is botanically a vegetable, but most often, it is prepared as a fruit in sweet condiments and desserts. Swirl this rosy jam into plain yogurt or spoon it over vanilla ice cream.

NOTE: If using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water. Use 4 tsp. pectin powder and 4 tsp. calcium water. Follow package directions for preparing recipe.

Always remove the leaves of rhubarb; they contain oxalic acid, which is toxic.

Ingredients

• 3 pints fresh ripe strawberries, stems removed
• 1 (1.75 oz.) pkg. Sure-Jell for lower sugar recipies fruit pectin
• 1 lb. fresh rhubarb, leaves removed
• 1/2 cup water
• 1 cup splenda no calorie sweetener, granulated

Details

Servings 4
Preparation time 45mins
Cooking time 55mins

Preparation

Step 1

Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.

Cut strawberries in half; crush using potato masher or food porcessor. Place exactly 3 cups of crushed strawberries in a medium bowl; gradually add pectin, stirring until pectin dissolves. Set aside.

Slice rhubarb into 1/2" slices; measure exactly 3 cups. Place rhubarb in a medium-size saucepan; add 1/2 cup water. Bring mixture to a boil, reduce heat and simmer, covered, 5 to 8 minutes or until tender.

Add strawberry mixture; bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat. Boil 1 minute, stirring constantly. Remove from heat; add Splenda granutated sweetner, stirring until Splenda dissolves. Skim off any foam with a metal spoon.

Ladle hot jam into prepared jars, filling to within 1/4" of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Wate must cover jars by 1 to 2". Add boiling water, if necessary.) Cover; bring water to a gentle boil.

Process for 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by ressing center of lid with finger. (If lid spring back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.