Sunday, July 17, 2011
Strawberry Rhubarb Jam
It's strawberry season! My sister and I went strawberry picking last week and picked more strawberries than I knew what to do with. What better way is there to use a lot of extra fruit than to make jam?
What you'll need
2 cups Fresh Strawberries, crushed
2 cups Rhubarb, chopped
1 package Pectin crystals
4 1/2 cups Sugar
1. Stir the fruit and pectin together in a large saucepan and bring to a boil over high heat.
2. Add the sugar and bring to a rolling boil for 1 full minute.
3. Remove from heat. Stir for 5 minutes to prevent the fruit from floating, skimming off the foam.
4. Pour into sterilized jars 1/4 inch from the top. Screw lids on tightly.