BALL BLUE BOOK STRAWBERRY RHUBARB JAM
June brings a plethora of rhubarb to Alaska and one can only eat so much pie, crumble/buckle and muffins. My best advise to any newbie to canning and preserving is to purchase either the Kerr or Ball cookbooks. With over a 100 years behind them, the recipes are almost always fail proof. ISBN 0-9727537-0-2 Crack open the...
Provided by Sherry Blizzard
Categories Other Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- 1. Sterilize 1/2 pint jars and lids.
- 2. Combine strawberries, rhubarb, lemon juice and pectin in a large saucepan (it will foam up, so use a large pan.) Bring to a boil.
- 3. Add sugar, stir to dissolve. Return to a boil and boil hard for 1 minute, stirring all the time.
- 4. Ladle hot jam into jars leaving 1/4" space at the top. Wipe the rim of the jars with a damp paper towel to remove any jam. Adjust lids and rings (not over tight.)
- 5. Process 10 minutes in a water bath canner. *A very large stockpot with a tight lid will work just fine if you don't have a canner.
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Statan Burney
[email protected]I followed the recipe exactly, but my jam turned out too runny.
Kennedy Mayaz
[email protected]This jam is a little tart for my taste, but I still enjoyed it.
Daria Nangala
[email protected]I've never made jam before, but this recipe was so easy to follow. I'm so glad I tried it!
MAHERAB HOSSEN
[email protected]This jam is the perfect addition to my morning toast.
Adenike Adenike
[email protected]I love the color of this jam. It's so pretty!
Amelia Santora
[email protected]This jam is so easy to make, and it's a great way to use up fresh fruit.
yassin ibrahim
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this jam. The strawberries balance out the tartness of the rhubarb perfectly.
Rorry Short
[email protected]This is the best strawberry rhubarb jam I've ever had. It's so flavorful and the texture is perfect.
saleem akhtar
[email protected]I made this jam for the first time last summer, and it was a huge success. I've already made it twice this year, and it's just as good as I remember.
Yuli Altamirano
[email protected]This jam is delicious! I love the combination of strawberries and rhubarb.
Anjila Chudal
[email protected]I've made this jam several times now, and it's always a hit. It's so easy to make, and it's the perfect way to use up fresh strawberries and rhubarb.
Shop
[email protected]This jam is the perfect balance of sweet and tart, and the rhubarb gives it a lovely pink color. I used a little less sugar than the recipe called for, and it was still plenty sweet.