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

How to
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.

1 comment:

Leanne said...

I wanted to do the strawberry rhubarb jam you posted here, but rhubarb. so, i did just strawberry last night. i did a low sugar version, so it was 8 c. crushed berries, 4 t. low/no sugar pectin, 1 T butter, and 3 1/4 c. sugar. The butter eliminates the foam. then i canned and did a water bath. tastes so yummy! next year i'm going to have to get a hold of rhubarb!