cakes

Sunday, May 22, 2016

Strawberry Rhubarb Jam

http://ktwb.com/blogs/miss-cindys-sensations/1325/strawberry-rhubarb-jam-1

Strawberry Rhubarb Jam
Ingredients:
4 1/2 cups rhubarb, chopped
4 1/2 cups strawberries, sliced
8 cups white sugar
2 tablespoons fresh lemon juice
2 (1.75 oz.) packages of powdered fruit pectin
12 half pint canning jars with lids and rings
Instructions:
Place rhubarb, strawberries, lemon juice, fruit pectin into a large pot over medium heat. Stir the fruit mixture to help the juice start to form, then add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn heat up to medium-high, bring the mixture to a full rolling boil, and cook and stir for about 1 minute. Skim off any foam that forms.
Sterilize the jars and lids in boiling water for at least 5 minutes. With a soup ladle, fill the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between jars. Pour in more water if needed to make sure that water level is at least 1 inch above the tops of the jars. Bring the water to a full boil. Cover the pot, and let process for 5 minutes.

Remove the jars from the pot and place onto a surface covered with a towel. To help the jam set, don't move or touch the jars until cooled. Once they are cooled, press the top of each lid with a finger, making sure that the seal is tight. The lid should not move up or down at all. Store in a cool, dark area.

No comments: