Menu Enter a recipe name, ingredient, keyword...

á-2765

Rhubarb/Strawberry Jam

By

This recipe takes no pectin.

Rate this recipe 0/5 (0 Votes)
Rhubarb/Strawberry Jam 0 Picture

Ingredients

  • 5 5 5 cups chopped rhubarb
  • 2 2 2 cups strawberries (if frozen drain well before using making sure ice is out of berries)
  • 2 1/4 2 1/4 1/4 cup sugar
  • 1 1 1 Tabl fresh lemon juice

Details

Preparation

Step 1

Combine all ingredients in large saucepan and bring to boil. Reduce heat to medium
low and cook for an hour, or until the jam as thickened. Temp of 205 degrees F.

I also made some where I added frozen blueberries and that was even better.

Review this recipe