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RHUBARB-STRAWBERRY-JAM
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Jams
Amount Measure Ingredient -- Preparation Method
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1 qt Fresh strawberries
1 lb Rhubarb
1/4 c Water
6 1/2 c Sugar
1 Pouch liquid pectin
1. Remove caps from strawberries. Crush berries,
one layer at a time. Trim (do not peel) rhubarb.
Thinly slice or chop stalks. Add water. Cover and
simmer 2 minutes or until soft. Add to the prepared
strawberries.
2. Measure 3 1/2 cup of prepared fruit. If it
measures slightly less, add water. Place measured
fruit in a 6 or 8- quart saucepan.
3. Measure sugar exactly and set aside. Open liquid
pectin and set the pouch upright in a cup.
4. Stir sugar into prepared fruit. The saucepan
must be no more than one-third full to allow for a
full rolling boil.
5. Bring to a full rolling boil over high heat.
Boil hard 1 minute, stirring constantly. Remove from
heat.
6. Stir in pectin at once. Quickly skim off foam
with a large metal spoon. Immediately ladle into hot
jars, leaving 1/4- inch space at top. With a damp
cloth, wipe jar rims and threads clean.
7. Immediately cover jars with hot canning lids.
Screw bands on firmly.
8. Place jars in a boiling water bath, carefully
setting jars on rack in canner of boiling water.
Cover canner and return water to a boil; boil 5
minutes.
9. Remove jars from canner and let cool. Check
seals and store in a cool, dry place.
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