Strawberry Rhubarb Jam

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

Here is a recipe for an Orange Rhubarb Jam too.

Prepare

Gather your canning supplies

water bath canner
pint canning jars
canning lids - both seals and rings
jar lifter
canning funnel
bowls
large pot
large spoons
towels and dish cloths
sharp knife
strawberry corer
potato masheror whisk

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