Strawberry-Rhubarb Jam

Strawberry-Rhubarb Jam

We had a really good crop of rhubarb this year and then my daughter gave me a quart of strawberries so I decided to make some jam. It turned out amazing, a little sweet and a little tangy. I’m going to have to make some dinner rolls now, just to have an excuse to eat this amazing jam. I think I’m going to get my dad to make some biscuits too. His are much better than mine. There goes those 4 pounds I just lost

Equipment

boiling-water bath canner
6-7 half pint canning jars with rings and lids
Heavy bottom pan
large metal spoon

Ingredients

1 quart strawberries
2 1/2 cups rhubarb washed but not peeled and cut into 1/2 inch pieces
1/2 cup water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl

Directions

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

REMOVE stems from strawberries; discard stems. Crush strawberries thoroughly but not to fine.(I like chunks in my jam) Measure 2 1/2 cups prepared strawberries into 6- or 8-qt. saucepot. Finely chop unpeeled rhubarb. Place in medium saucepan. Stir in water. Bring to boil. Reduce heat to medium-low; cover. Simmer 2 min. or until rhubarb is tender. Measure 2 1/2 cups prepared rhubarb into saucepot with strawberries; mix well.

STIR pectin into prepared fruit mixture in saucepot. Add butter; stir. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. This is tough, do the best you can.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)