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

• 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.

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.


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



Pack and process according to water bath canning instructions.

Processing time

1/2 pints or pints

process for 10 minutes if you are below 6000 ft elevation.

15 minutes if you are above 6000 ft elevation.

More Jam, Jelly and other Sweet Spread Recipes

Orange Marmalade
Spiced Peach Jam
Almond Peach Jam
Apple Butter
Cherry Jam
Dandelion Jelly
Strawberry Jam
Grape Jam
Strawberry Rhubarb Jam
Orange Rhubarb Jam
Apricot Jam Recipe


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