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Strawberry-Rhubarb Jam

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"


Recipe Introduction

"This pretty jam captures the bright flavor of two of spring's earliest fruits: tart rhubarb and sweet strawberries."

List of Ingredients

â—¦ 4 ½ cups (¼-inch-thick) sliced fresh rhubarb
â—¦ ½ cup fresh orange juice
â—¦ 1 quart ripe fresh strawberries
â—¦ 5 ½ cups sugar
â—¦ 1 (3-ounce) package liquid pectin


Recipe

Combine rhubarb and orange juice in a 3-quart stainless steel saucepan. Cover and bring to a boil over medium-high heat. Uncover, reduce heat, and simmer, stirring often, 5 minutes or until rhubarb is tender.

Wash strawberries; remove and discard stems and hulls. Mash strawberries with a potato masher until evenly crushed.

Sterilize jars, and prepare lids as described.

While jars are boiling, measure 2 cups cooked rhubarb and 1 ¾ cups mashed strawberries into a 6-quart stainless steel or enameled Dutch oven. Stir in sugar. Bring to a rolling boil over high heat, stirring constantly. Whisk in pectin. Return to a rolling boil, and boil hard 1 minute. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.

Fill, seal, and process jars, leaving ¼ inch headspace and processing 10 minutes. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to one year. Refrigerate after opening.


Makes 8 half-pint jars for the shelf