Strawberry Rhubarb Jam
Make this strawberry rhubarb jam with fresh or frozen fruit. It cooks up quickly and uses less sugar than traditional recipes.
- Prep Time: 15 minutes
- Canning Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 5 cups 1x
- Category: Jam
Ingredients
Units
Scale
- 4 1/2 cups prepared fruit (about 1 quart fully ripe strawberries, 1 pound rhubarb)
- 2 cups sugar
- 2 teaspoons Pomona’s Universal Pectin
- 2 teaspoons calcium water (included with Pomona’s Pectin)
Instructions
- Stem and crush or chop strawberries. Measure 2 cups into 6- or 8- quart sauce pot. Finely chop rhubarb; do not peel. Measure 2 1/2 cups into the sauce pot with the berries. Add calcium water to fruit mix.
- Prepare jars. Keep lids warm until ready to fill jars.
- Measure sugar into separate bowl. Stir pectin into sugar.
- Bring fruit mixture to full rolling boil on high heat, stirring constantly. Quickly stir in sugar/pectin mix. Return to full rolling roil and boil exactly one minute, stirring constantly. Remove from heat; skim off any foam with a metal spoon, if desired.
- Ladle into prepared jars, filling to within 1/4 inch of top. Wipe jar rims and threads. Cover with lids and screw bands. Tighten rings until snug.
- Process for 10 minutes in a water bath canner. Turn off heat, let sit five minutes. Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals.
Find it online: https://commonsensehome.com/strawberry-rhubarb-jam/