Saturday, May 26, 2012

Strawberry Rhubarb Jam

Jam can safely be processed in a water bath canner.  This recipe is from the Ball Blue Book.  I got 7 half pint jars from my batch. 

2 cups of crushed hulled strawberries
2 cups of chopped rhubarb
4 tbsp of lemon juice
1 package of regular powdered pectin
5 1/2 cups of sugar
Optional:  Pat of butter to reduce foaming


1:  Get your canner ready and let your jars be boiling while you are getting everything else done.  Get lids simmering in hot water
2:  In a heave stainless steel pot, mix strawberries, rhubarb, lemon juice and pectin and butter if using.  Mix well and bring to a boil over high heat.  Should be a boil that can't be stirred down.
3:  Add sugar all at once and return to a boil.  Boil hard stirring constantly for 1 minute.
4:  Remove from heat and skim off any foam.
5:  Ladle into hot jars.  Place lids on jar and tighten down.
6:  Process in water bath canner for 10 minutes
7:  Remove lid and let sit for 5 minutes
8:  Place jars on counter to cool for 24 hours
9:  Lable and store in a cool dark place.

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