I love making Jam. It's a great way to use up all your fruit. In our yard we grow quite a bit of rhubarb, strawberries, blueberries, peaches, apples and cherries. The strawberries and rhubarb are ripe right now, so this is a perfect time to make this jam. If bottled correctly it will last for years in the pantry...and is so yummy. It's also great to give gifts of homeade goodies.1 cup cooked red-stalked rhubarb (about 1lb rhubarb and 1/4 cup water)
2 and 1/2 cups crushed strawberries (about 1 and 1/2 quart boxes )
6 and 1/2 cups sugar
2 and 1/2 cups crushed strawberries (about 1 and 1/2 quart boxes )
6 and 1/2 cups sugar
1/2 tsp. butter
1/2 bottle liquid pectin or 1 envelope of certo pectin
1/2 bottle liquid pectin or 1 envelope of certo pectin
Jam jars and lids
Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer til tender. (about 1 minute)
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir in butter and pectin. Skim foam off top.
Fill and seal containers. Process 5 minutes in boiling water bath.
Yield - 7 or 8 half-pint jars.
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir in butter and pectin. Skim foam off top.
Fill and seal containers. Process 5 minutes in boiling water bath.
Yield - 7 or 8 half-pint jars.
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