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    Rhubarb-Strawberry Jam

    List of Ingredients




    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
    1/2 bottle liquid pectin

    Recipe



    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 pectin. Skim.
    Fill and seal containers. Process 5 minutes in boiling water bath.
    Yield - 7 or 8 half-pint jars.

 

 

 

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