Strawberry Rhubarb Jam
- 4 4 1 1/4 of rhubarb, diced (should be about 1 1/4 cups once cooked down)
- 2-3 2-3 2-3 tbs water
- 2 3/4 2 3/4 4 cups of crushed strawberries (total fruit combined should be exactly 4 cups)
- 3 3 3 cups of sugar (exact amount)
- 1 1 1 packet of Sure Jell (less sugar needed) Premium Fruit Pectin
- 1 1 1 cup of water Freezer jam containers (1-2 cup size) with tight fitting lids, washed and dried
1. Place the rhubarb in a large pot over medium heat. Add enough water to cover the bottom of the pan so the rhubarb doesn't burn.
2. Cook for 5-7 minutes, or until the rhubarb is very soft. Remove from heat and pour into a measuring cup.
3. Remove stems from strawberries, wash and slice into half.
4. Mash fruit with potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE.
5. The jam should have large bits of fruit, if desired.
6. Side Note: (I had exactly 1¼ cups of rhubarb which means I used 2¾ cups of mashed strawberries because you must use exactly 4 cups of mashed fruit for this recipe).
7. Side Note: Reducing sugar, water, pectin or strawberries will result in set failures. USE EXACT AMOUNTS.
8. Add exactly 3 cups of sugar, 1 cup of water and one packet of pectin to a saucepan.
9. Bring mixture to a boil on medium high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.
10. Quickly stir crushed rhubarb and strawberries (totaling 4 cups exactly) into the hot sugar mixture.
11. Stir for a minute.
12. Pour into clean containers, leaving ½ inch space at the top for expansion during freezing; Cover with tight sealing lids.
13. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year.