Ingredients
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3
-
2
-
7
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Strawberry Rhubarb Jam, A delicious, sweet jam You could make this tart by only adding 5 cups sugar, instead of the 7 *If you do use less sugar, you will have less final product , OMG, I cannot get enough of this jam! I finally made a double batch this weekend because everyone has been waiting for more! I have rhubarb in the freezer since I can’t find it in the winter because I don’t want to go another winter without it until it the supermarket gets it in I really just use the recipe as a base, as I add a little more rhubarb and a lot less sugar, about half as less, like with the double batch, used 3-1/2 cups and it’s just right! I also remember my Gma always added pectin at the last minute or so, so I did the same for that last minute before jarring it, and it set so nicely, even in the first batch I ever made that I added water to! This is the first time I ever made jam, with this recipe and I am very pleased with it, I doubt if I will ever try any other , Does this nee Does this need to b refrigerated or can set on shelf
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Steps
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1
Done
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Let Jars, Rims and Lids Stand in Hot Water Until They Are Ready to Be Filled. |
|
2
Done
|
Measure the Strawberries and Rhubarb Into a 6-8qt Saucepan. |
|
3
Done
|
Stir Pectin Into Fruit. |
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4
Done
|
Bring to a Rolling Boil. |
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5
Done
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Using a Blender Wand or Hand Masher Break Up the Rhubarb. |
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6
Done
|
Add Sugar. |
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7
Done
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Return to a Full Boil and Boil 1 Minute. |
|
8
Done
|
(it Will Increase in Size.). |
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9
Done
|
After 1 Minute of Boiling, Remove from Heat and Immediately Ladle Into Jars Leaving Space of 1/8" at the Top. |
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10
Done
|
Put Rims and Seals on Jar and Tighten as Much as Possible. |
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11
Done
|
Invert Jars For 5 Minutes Then Turn Upright. |
|
12
Done
|
Let Sit For 24 Hours Before Serving. |
