. . : Rhubarb-Strawberry-Jam Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Rhubarb-Strawberry-Jam
Category Desserts
Total Hits 636
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

1 qt Fresh strawberries

1 lb Rhubarb

1/4 c Water

6 1/2 c Sugar

1 Pouch liquid pectin

1. Remove caps from strawberries. Crush berries, one layer at a time.

Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries. 2. Measure 3 1/2 cup of prepared fruit. If it measures slightly less,

add water. Place measured fruit in a 6 or 8- quart saucepan. 3. Measure sugar exactly and set aside. Open liquid pectin and set the

pouch upright in a cup. 4. Stir sugar into prepared fruit. The saucepan must be no more than

one-third full to allow for a full rolling boil. 5. Bring to a full rolling boil over high heat. Boil hard 1 minute,

stirring constantly. Remove from heat. 6. Stir in pectin at once. Quickly skim off foam with a large metal

spoon. Immediately ladle into hot jars, leaving 1/4- inch space at top. With a damp cloth, wipe jar rims and threads clean. 7. Immediately cover jars with hot canning lids. Screw bands on firmly.

8. Place jars in a boiling water bath, carefully setting jars on rack in

canner of boiling water. Cover canner and return water to a boil; boil 5 minutes. 9. Remove jars from canner and let cool. Check seals and store in a

cool, dry place.

Render: 0.001 Sec ¦ By AhmBay