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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from the Ball Blue Book. It's easy and a great way to use up that rhubarb. Make plenty because it will disappear fast. With jams and jellies it is always a good idea to do each batch separatly. Cooking times are just a guess. Ingredients:
4 cups strawberries, crushed |
2 cups rhubarb, chopped |
1/4 cup lemon juice |
1 (1 3/4 ounce) package dry pectin |
5 1/2 cups sugar |
Directions:
1. Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
2. Bring to a boil over high heat.
3. Add sugar, stirring until dissolved. Return to a rolling boil.
4. Boil hard 1 minute, stirring constantly.
5. Remove from heat.
6. Skim foam if necessary.
7. Ladle hot jam into hot jars, leaving 1/4 inch headspace.
8. Adjust two-piece caps.
9. Process 10 minutes in water bath.
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