Brad's strawberry rhubarb jam
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.
Brad's strawberry rhubarb jam
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.
Open in Cookpad AppSteps
- 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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