Strawberry-Rhubarb Jam


Rinse and drain the berries. Remove the stems and hull them. Cut berries into a uniform size and place in a heavy, non-reactive 8-quart pan. Add the rhubarb (washed, trimmed and cut into 1/2" slices). Add the lemon peel strips and water. Cover the pot and bring liquid to a boil. Simmer, uncovered for 15 minutes.

Add lemon juice, then sugar, 1/2c at a time, allowing mixture to come to a boil before each addition. Continue to cook on medium heat for 10 minutes, stirring regularly to keep jam from scorching or sticking to the bottom of the pan. Jam will reach a temperature of 212 degrees F. (This step always takes me much longer than 10 minutes- allow plenty of time and make sure you've actually reached 212 degrees or you'll have strawberry-rhubarb sauce.) When the bubbles are thick and the jam spits when stirred, turn off heat.

Skim off foam. Fill hot, sterilized jars to within 1/4" of the lip. Wipe the rims clean, attach new lids and screw caps on tightly. Invert jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1" for ten minutes.

Servings: Makes 7 cups
Time to Prepare: 2 1/2 hours, including canning

Submitted By: Betsy
Original Source: Gourmet Preserves

The taste is awesome but it hasn't always set up for me- the solution is to make sure you actually reach the temperature called for or to add pectin- don't cook it until you think you're done- cook it until you know you are.

Additional Comments:
Shardae mack - I LOVE IT SO MUCH.

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