How To Make Strawberry Rhubarb Jam
This strawberry rhubarb jam gives you a spreadable form of a classic flavor combination. Use this on toast, pastries, and cupcakes!
Ingredients
- 4¼ cup rhubarb, diced
- 4¼ cup fresh strawberries, sliced
- 2 tbsp lemon juice
- 1¾ fl oz powdered fruit pectin, 2 packages
- ½ tsp butter, (Optional)
- 10 cup white sugar
Instructions
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Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy).
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Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
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Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within ¼ inch of the top.
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Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars.
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Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
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Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled.
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Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition
- Sugar: 11g
- :
- Calcium: 3mg
- Calories: 43kcal
- Carbohydrates: 11g
- Fat: 1g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 13mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 1mg
- Vitamin A: 4IU
- Vitamin C: 2mg
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