Strawberry-rhubarb jam

Yield: 1 Servings

Measure Ingredient
6 Half-pint (250 mL) jars
2 cups Prepared strawberries, about 1 qt
2 cups Prepared rhubarb, about 1 lb
¼ cup Lemon juice
5½ cup Granulated sugar
1 Box Fruit Pectin

Fill boiling water canner with water. Place 6 clean half-pint (250 mL) mason jars in canner. Cover, bring water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft. Wash, hull and crush ripe berries, one layer at a time; measure strawberries. Wash and finely chop rhubarb; measure rhubarb. Place BERNARDIN Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Place fruit in a large, deep stainless steel or enamel saucepan. Add lemon juice. Measure sugar; set aside. Stir BERNARDIN Fruit Pectin into prepared fruit. Bring fruit/pectin mixture to a full boil over high heat; stirring constantly. Add sugar; return to full, rolling boil. Boil hard 1 minute, stirring constantly.

Remove cooked mixture from heat. Skim off foam with metal spoon. Ladle into a hot sterilized jar to within ¼ inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to ¼ inch. Wipe jar rim to remove any stickiness. Center BERNARDIN Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jars. Cover canner; return water to boil.

Process 5 minutes at altitudes up to 1,000 feet (305 m). Remove jars. Cool, undisturbed, for 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands, store separately.

Posted to EAT-L Digest 30 Aug 96 From: "<Judy Garrison>" <bluj@...> Date: Fri, 30 Aug 1996 17:54:01 PST

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