Strawberry-Rhubarb Jam
A delightful strawberry rhubarb jam offers a burst of fruit flavor and is straightforward to make.
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Instructions
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Start boiling water in a canning kettle with seven half-pint jars; concurrently, simmer lids and rings in a saucepan.
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Rinse and slice rhubarb into 1/2-inch pieces (about 5 cups); hull, rinse, dry, and thinly slice strawberries (about 4-5 cups).
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In a large nonreactive pot, combine sliced fruit with granulated sugar, stir, cover, and let stand for 2-12 hours.
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Add lemon juice to the fruit mixture. Attach a candy thermometer and bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and cook, stirring frequently, until the jam reaches 220 F.
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Remove from heat, skim foam, and stir briefly. Ladle into hot jars, leaving 1/4-inch headspace. Wipe rims, then apply lids and rings.
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Lower jars into the canning kettle, ensuring water covers them by at least 1 inch. Bring water to a boil, then reduce heat and gently boil for 10 minutes.
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Remove kettle from heat and let jars stand in water for 10 minutes. Transfer jars to a rack to cool; refrigerate any jars that do not seal.