Strawberry Rhubarb Jam

Strawberry Rhubarb Jam
Strawberry Rhubarb Jam

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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