Brad's strawberry rhubarb jam

Name: Brad's strawberry rhubarb jam
Cuisine: American
Ingredients: 1 1/2 lbs rhubarb stalk; 1 1/4 cups water; 1/2 flat fresh strawberries; 1 box MCP pectin, yellow box; 1/4 cup fresh lemon juice, divided; 8 1/2 cups sugar; Accessories; 5 pint jars, 1-1/2 pt jar, sterilized; New lids, sterilized rings

wingmaster835 @wingmaster

Sequim Washington

This recipe will only work with the same pectin that I will picture below. If you use different pectin, follow the instructions that come with it. Sugar, fruit, acid levels are very important. Each pectin requires something a little different.

wingmaster835 @wingmaster

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Ingredients

1 1/2 lbsrhubarb stalk
1 1/4 cupswater
1/2flat fresh strawberries
1 boxMCP pectin, yellow box
1/4 cupfresh lemon juice, divided
8 1/2 cupssugar
Accessories
5 pintjars, 1-1/2 pt jar, sterilized
New lids, sterilized rings

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Steps

1

Cut rhubarb stalk into 1/2 inch pieces. Place in a pot with water and 1/8 cup lemon juice.
2

Bring to a simmer covered. Simmer until rhubarb becomes soft.
3

Crush strawberries in a mixing bowl.
4

You will need 6 cups total between the simmered rhubarb, and the crushed strawberries. Including all liquid.
5

Put fruit in a large saucepot. Mix in rest of lemon juice and pectin.
6

Meanwhile, place canning lids in a small saucepan. Cover with water. Bring to a simmer and hold.
7

Bring to a rapid boil on medium high heat. Stirring constantly.
8

Slowly mix in sugar. Bring back to a rapid boil. When stirring doesn't stop the boiling, set a timer for 4 minutes. Stir constantly.
9

Remove from heat and quickly pour into sterilized jars.
10

Wipe rim of jars with a damp cloth
11

Immediately put on hot lids and rings. Use oven mitts. Screw rings on tightly.
12

Turn upside down onto a dry towel. Let sit for 5 minutes.
13

After that turn right side up. Let sit on towel until they are cooled. They will seal when they cool.
14

Let set up overnight. Refrigerate after opening
15

Enjoy

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Cooksnaps

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wingmaster835 @wingmaster

on June 24, 2018 22:25

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.

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Brad's strawberry rhubarb jam

Brad's strawberry rhubarb jam

Ingredients

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