strawberry rhubarb jam
Strawberry Rhubarb Jam 4 cups rhubarb, washed and sliced into 1/2-inch pieces 1 1/2 cups water 4 cups strawberries, washed and hulled 2 tablespoons lemon juice 2 teaspoons orange z...
Ingredients
- 4cuprhubarb, washed and sliced into 1/2-inch pieces
- 11/2 cups water
- 4cupstrawberries, washed and hulled
- 2tablespoonlemon juice
- 2teaspoonorange zest
- 4cupgranulated sugar
- 1tablespoonbutter
Directions
- 1
Strawberry Rhubarb Jam 4 cups rhubarb, washed and sliced into 1/2-inch pieces 1 1/2 cups water 4 cups strawberries, washed and hulled 2 tabl
- 2
Combine cooked rhubarb with remaining ingredients in a large, 12-inch nonreactive skillet and bring to a boil
- 3
Reduce heat until mixture bubbles steadily and cook until the temperature reaches 218 to 220 degrees F on an instant-read thermometer
- 4
Stir frequently
- 5
Remove from heat and skim off any foam
- 6
Let sit for 5 minutes and then ladle into sterilized jars
- 7
Cool and then freeze or the jam can be water-bath canned per the instructions, no less than 10 minutes, with the canning jars
- 8
Makes 6 cups.