Canned Strawberry Rhubarb Jam
I love how well Strawberries and Rhubarb go together. There is no better combination in my opinion! That is why when I was given the chance to stock up on some strawberries and rhubarb I could not turn them down.
I canned so many different strawberry rhubarb combinations including pie filling, syrup and this jam! I am excited that I will be able to have Strawberries and Rhubarb all year long!
Strawberry Rhubarb Jam is one of my favorite jams on a peanut butter and jelly sandwich. We have been eating this stuff like crazy! This is a jam that the whole family loves and we can’t get enough!
9 cups diced rhubarb
4 tbs lemon juice
4 (1.75 ounce) package powdered fruit pectin
1 tbs butter
20 cups white sugar
Sterilized Canning Jars
- Place diced rhubarb, diced strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. Cook about 2-3 minutes stirring often until the juice starts to form.
- Add sugar, I usually add 1 cup at a time, stirring constantly until sugar is dissolved. Bring the fruit mixture to a boil. Continue to cook stirring often for 1 minute while also skimming off any foam that forms.
- With a canning funnel and a ladle, pack the jam into the sterilized jars. Fill the jars to within 1/4 inch of the top. Take butter knife and run around sides of filled jar to let out any air bubbles that might have formed.
- Process in boiling water canner 10 minutes (Also remember to add time according to your altitude).
This jam turned out amazing! Yum! What is your favorite jam?
Thanks All Recipes!