Strawberry Rhubarb Jam
(Makes about six 8oz. jars)
Ingredients:
2 c. crushed hulled strawberries
2 c. chopped rhubarb
4 Tbs. lemon juice
1 pkg. regular powdered fruit pectin
5 ½ c. granulated sugar
2 c. chopped rhubarb
4 Tbs. lemon juice
1 pkg. regular powdered fruit pectin
5 ½ c. granulated sugar
1. Prepare canner, jars and lids.
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2. In a large, deep stainless steel saucepan, combine berries and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
3. Ladle hot jam into hot jars, leaving ¼ in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
