Strawberry Rhubarb Jam Recipe

This strawberry rhubarb jam recipe is made with
equal parts Strawberry and Rhubarb.

This makes about 6 half pints. It is VERY tempting to double jam recipes and make more. However it is difficult to make double batches of jam.

If you want to make more at a time (I don't blame you) simply have two batches going at the same time in different pots.

This strawberry rhubarb jam recipe can be processed safely in a Water Bath Canner.

Here is a recipe for Orange Rhubarb Jam too.

Prepare

Gather your canning supplies

water bath canner
canning jars
canning jar lids and rings
Measuring Cup
Jar Lifter
Canning Funnel
ladle
large pot to cook jam
sharp knife
towels and dish cloths
whisk (handy but optional)

Ingredients strawbery-rhubarb-jam

2 cups rhubarb - diced
2 cups crushed strawberries
5 1/2 cups sugar
1/4 cup lemon juice
1 package powdered pectin

Start by washing jars, and get water in your canner heating.
(see Water Bath Canning for full directions)

Procedure

Wash and dice your rhubarb. strawberry rhubarb jam

Combine rhubarb, strawberries, pectin and lemon juice in a large pot. Bring to a boil, stirring constantly.

I like to use a potato masher to help mash up the fruit.

Add sugar and bring back to a boil again stirring constantly.

Boil hard for 1 minute.

Skim foam if necessary. strawberry rhubarb jam

Fill hot jars with hot jam leaving 1/4 inch head space.

Pack and process according to water bath canning instructions.

Processing time

Time given is for elevations of 1000 feet or less.

Process pints 10 minutes

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet	Increase processing time
1001-3000	5 minutes
3001-6000	10 minutes
6001-8000	15 minutes
8001-10,000	20 minutes

Return to Jam or Jelly From Strawberry Rhubarb Jam

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Make it your ambition to lead a quiet life and attend to your own business and work with your hands.... 1Thessalonians 4:11