Rhubarb-Strawberry Jam

By es123

Ingredients

• 5 cups cleaned, stemmed, and mashed ripe strawberries
• 5 cups diced rhubarb (cleaned)
• 1/4 cup fresh lime juice
• 9 1/2 cups granulated sugar
• 1/2 teaspoon butter (optional, this will help to keep the foam down)
• 2 packages (1.75 ounce) powdered fruit pectin
• half pint canning jars with lids, and rings, sterilized and ready to fill* (10 - 12 of them)

Preparation

Step 1

Place fruit, lime juice, butter (if using) and pectin in an oversize saucepan with lemon juice and cook over medium heat, until juices start to form. Add sugar, a cup at a time, stirring constantly. Sugar should dissolve completely before adding more. Turn heat up to medium high, bring the mixture to a full rolling boil, and stir for one minute. Skim off foam.

Fill sterilized jars to 1/4 inch of the top; cover and secure rings. It is easier to fill the jars with a jelly funnel placed in the jar. Ladle the jam into the hot, sterilized jars. Wipe the rims of the jars with a damp clean towel to remove any drops of jam that might interrupt the seal. Top with lids, and screw rings on tightly.

Place jars on a canning jar rack in the bottom of a large stock pot or canning pot with boiling water. Bring water to a boil again, and process for five minutes. Remove from water bath and place on a counter with room for air to circulate, to cool. To make sure that jam sets, don't move the jars until cool. Check the seals and store up to one year. If any seals have not set, then store in refrigerator or freezer.

*Clean and rinse the jars well, then sterilize the jars and NEW lids in boiling water for at least five minutes.