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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 masher
or 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.
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Orange Rhubarb Jam
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