Monday, April 30, 2012

Just Got Done Making Strawberry Rhubarb Jam...This is a wonderful recipe if you like less sugar and the taste and tartness of the rhubarb... now I am off to make Strawberry Lemonade Concentrate to take on our trip up North.

Strawberry Rhubarb Jam

3 cups dice rhubarb
1 1/2 cup chopped strawberries
1 cup water
1 cup cane or regular sugar
2 T. lemon juice
1 pack pectin

Combine in dutch oven the rhubarb, strawberries, and water. Cook until the mixture is boiling and the rhubarb begins to breakdown and gets a smooth texture. Add the sugar and lemon juice and return recipe to a boil. Once you get to a boil add the pectin and again bring the recipe back to a boil. The consistency will be getting thick and you will see a foam on the top. Skim foam with a spoon and prepare 3 half pint jars, lids, and rings.

Ladle the recipe into the jars leaving 1/2" headspace. Process in water bath at a full boil for 10 minutes. Yields 3 half pints.

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