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July 1, 2014

Strawberry-Rhubarb Jam

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Here is to continue my rhubarb obsession for this season. This jam is amazing. I mean, really, anything strawberry rhubarb is bound to be delicious. I was super pumped to make this. I even doubled the batch so I could have plenty throughout the year in my pantry. It is a lovely balance between strawberry and rhubarb flavor. It is perfect on toast, scones, or my favorite snack; ritz crackers, cream cheese and jam.


Recipe from Ball Blue Book Guide to Preserving

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Strawberry-Rhubarb Jam

Strawberry-Rhubarb Jam

Yield: 6 half-pints
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This sweet jam is a great way to preserve the beloved combination of strawberries and rhubarb. Spread over toast or stir into yogurt to enjoy summer flavors all winter long.

Ingredients

  • 2 cups crushed strawberries
  • 2 cups chopped rhubarb
  • 1 package powdered pectin
  • 1/4 cup lemon juice
  • 5 1/2 cups granulated sugar

Instructions

  1. In a large pot, combine the strawberries, rhubarb, powdered pectin and lemon juice. Bring to a boil over high heat, stirring occasionally. Stir in the sugar until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat and skim foam off the top if necessary.
  2. Using your preferred method, can and preserve jam in sterilized jars, processing 10 minutes in a boiling-water canner. Alternatively, store jam in jars and keep refrigerated.

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About Lydia

Thanks for stopping by! I'm Lydia and I live in rural Alaska. As a mother of three, and an enthusiastic baker, I spend a lot of time in the kitchen. I hope you'll stop in and find some favorite recipes. From simple weeknight meals to hearty salads and indulgent desserts, there is a little bit of everything for all levels of cooking skills.

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