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:
I wanted to do the strawberry rhubarb jam you posted here, but alas...no 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!
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