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JAM: Strawberry Rhubarb Jam




Source of Recipe


Unknown


List of Ingredients




4 cups prepared fruit (about 1 qt. strawberries 1-1/2 lbs. rhubarb and 1/2 cup water)
6 cups sugar
1 box Sure Jell Fruit Pectin
1/2 teaspoon butter


Recipe



Stem and thoroughly crush strawberries, 1 layer at a time. Measure 2-1/4 cups into 6 or 8 qt. saucepot.

Finely chop rhubarb; DO NOT PEEL. Place in 2-qt. saucepan; add 1/2 cup water. Bring to boil. Reduce heat, cover, and simmer 2 minutes or until rhubarb is soft. Measure 1-3/4 cups into strawberries in saucepot.

Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars,filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw band tightly. Invert jars form 5 minutes, then turn upright. Makes about 7 (1 cup) jars.