Strawberry rhubarb jam is my favorite. You can't really taste the rhubarb, but it adds a nice tartness and complexity to the jam that is missing from plain strawberry jam. I was lucky this year, when I went to buy my strawberries for the jam, the lady at the farm stand told me it was the last day for strawberries. I just made it! Now I have a half dozen gorgeous jars of jam patiently waiting for me. It doesn't get much better than that.
Fresh and delicious
Cut the top off the berries, and slice them a little smaller
so they're easier to crush
Crush them up, I use
a potato masher
Chop up the rhubarb
Put the berries and rhubarb in a
large pot (along with pectin and some lemon juice)
Bring to a boil, then add the sugar!
Time to fill the jars
Wipe those tops off, we want a good seal
Ready to go
Into the water bath
Ready to eat
Perfect on homemade bread for breakfast
from the Ball Blue Book
- 4 c strawberries, crushed
- 2 c rhubarb, chopped
- 1/4 cup lemon juice
- 1 (1 3/4 oz) package dry pectin
- 5 1/2 c sugar
Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot. Bring to a boil over high heat.
Add sugar, stirring until dissolved. Return to a rolling boil.
Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
Process 10 minutes in water bath.