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.
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