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Jam: Rhubarb Strawberry Jam

Source of Recipe

Well Preserved


List of Ingredients

3 cups rhubarb, chopped 1/2" dice
4 cups sugar
3 cups sliced strawberries
1/4 cup lemon juice


Recipe

Combine rhubarb and sugar in your preserving pot. Let stand for 2 hours. Prepare the preserving jars. Add berries and lemon juice and bring to a boil over medium heat, stirring untilt he sugar is dissolved. Increase the heat to medium-high and boil rapidly, stirring often, for 20-25 minutes, or until jam is slightly thickened. Test for set if desired. Remove from the heat and stir for 3-5 minutes. Skim off the foam if needed. Pour into hot, sterilized jars, leaving 1/2" head space. Wipe the rims clean. Seal according to manufacturer's directions. Process the jars in a boiling water bath for 10 minutes.