Strawberry Rhubarb Jam
This recipe makes 7 cups servings
- Portion size: 5 to 7 cups (1.25 to 1.75 L)
- 2 cups 2cupscrushed hulled strawberrystrawberries, (4 cups/1 L whole)
- 2-1/2 cups 2-1/2cupschopped rhubarb
- 1 pkg 1pkg(49 g) light fruit pectin crystals
- 2-3/4 cups 2-3/4cupsgranulated sugar
Pour strawberries and rhubarb into large Dutch oven.
Combine 1 pkg (49 g) light fruit pectin crystals with 1/4 cup (50 mL) of the sugar; stir into pan. Bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar; return to full rolling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam.
Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with hot lids; screw on bands fingertip tight. Process in boiling water canner for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.
Additional information :
To crush strawberries, crush only one layer at a time.
To prepare canning jars and metal funnel and measure, fill boiling water canner two-thirds full of hot water; cover and bring to boil. Wash and rinse jars, funnel and measure. Place in canner; cover and boil for 15 minutes.
To prepare lids, heat new canning lids in saucepan of boiling water just before jam is ready.