LOCATION: Recipes >> Preserving >> Straw Rhubarb Jam 05
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Straw Rhubarb Jam 05
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RHUBARB-STRAWBERRY JAM
1 cup cooked red-stalked rhubarb (about 1lb rhubarb and 1/4 cup water)
2 and 1/2 cups crushed strawberries (about 1 1/2 quart boxes)
6 and 1/2 cups sugar
1/2 bottle liquid pectin
Wash rhubarb and slice thin or chop; do not peel. Add water, cover,
and simmer til tender. (about 1 minute)
Sort and wash fully ripe strawberries; remove stems and caps. Crush
berries.
Measure prepared rhubarb and strawberries into a kettle. Add sugar
and stir well. Place on high heat and, stirring constantly, bring
quickly to a full boil with bubbles over the entire surface. Boil
hard for 1 minute, stirring constantly.
Remove from heat and stir in pectin. Skim.
Fill and seal containers. Process 5 minutes in boiling water bath.
Yield - 7 or 8 half-pint jars.
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2 of 2 people found the following review helpful:
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Yummy Strawbarb Jam, January 2, 2004 - 08:41 AM
Reviewer: Amy Barry from Ohio, UNA
I made this last spring. Rhubarb season was slightly before strawberry season, so I did not use fresh rhubarb. I used frozen rhubarb that I had purchased from the farmer's market. Mild rhubarb flavor that blends perfectly with the strawberries -- and I don't like rhubarb very well! I can't wait to make this again.
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