Strawberry rhubarb jam

Strawberry rhubarb jam

Ingredients/Components

• sugar
• butter - 1/2 tsp
• prepared fruit 1 qt
• box Sure-Jell for lower sugar fruit pectin - 1 item

How to make strawberry rhubarb jam:

Clean jars. Keep lids hot until ready to use. Thoroughly crush cleaned berries, one cup at a time. Measure 2 cups berries into 6-quart saucepot. Chop rhubarb finely. Measure 2 1/2 cups into saucepot. Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount and fruit pectin in small bowl. Stir fruit pectin mixture into fruit in saucepot. Add butter. Bring mixture to full, rolling boil on high heat, stirring constantly. Quickly stir in remaining sugar. Return to full, rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8-inch of top. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

Recipe categories: Strawberry, Condiments, etc., Jams and preserves.