Kind of like pumpkin stuff, we love strawberry-rhubarb. Strawberry-rhubarb pie has to be one of my favorites, so I decided why not have strawberry-rhubarb all year long by canning it. I found a wonderful recipe for jam that I share below!
Ingredients
4 1/4 cups diced rhubarb
4 1/4 cups sliced fresh strawberries
2 (1.75) ounce packages of powdered fruit pectin
1/2 tsp butter (optional)
10 cups white sugar
Directories
Place rhubarb, strawberries, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). 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. Making sure that Rhubarb is tender. Skim off any foam that forms. Then can or freeze! Makes approximately 12 half-pints.
The jam is excellent on toast. It tastes like strawberry but has a little bit of that rhubarb sourness. I am already planning to make a second batch b/c it has been such a hit.
Enjoy!
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