Homemade Jam Recipe | Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

2 cups crushed strawberries (about 1 1/2 to 2 pounds)
2 cups chopped rhubarb (about 3 to 6 stalks)
6 tablespoons Ball Classic Pectin
1/4 cup lemon juice, fresh or bottled
5 1/2 cups sugar

  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. Combine strawberries, rhubarb, pectin, and lemon juice in a large saucepan, stirring to blend in pectin. Bring mixture to a boil over medium-high heat. Add sugar, stirring until sugar dissolves.
  3. Return mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam, if necessary.
  4. etc
  5. etc

For Full Instruction: wholefully.com

Rated 4/5 based on 78 Reviews