Recipes

Recipes · Canned

Jam, Strawberry-Rhubarb, Canned

Canned · Quick & Easy

Jam, Strawberry-Rhubarb, Canned
Prep 10 min
Cook process: 5 min
Serves About 6 half-pints.

Ingredients

  • 4 cups fresh strawberries, crushed
  • 2 cups chopped fresh rhubarb
  • 1/4 cup bottled lemon juice
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 5-1/2 cups sugar

Directions

  1. In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  2. Remove from heat; skim off foam. Ladle hot mixture into 6 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition

2 tablespoons: 95 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (24g sugars, 0 fiber), 0 protein.