Flavorful Strawberry-Rhubarb Jam Recipe

By jab120638

Ingredients

• 4 cups fresh strawberries, crushed
• 2 cups chopped fresh rhubarb
• 1/4 cup bottled lemon juice
• 1 package (1-3/4 ounces) powdered fruit pectin
• 5-1/2 cups sugar

Preparation

Step 1

In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.

Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Yield: about 6 pints.