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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberry Rhubarb Jam Recipe

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This recipe for Strawberry Rhubarb Jam is from The Falcon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups chopped rhubarb ( I used 8 cups)
1 pint strawberries
21/4 cup sugar ( I used 3 cups)
1 Tbsp lemon juice
Directions:
Directions:
Combine all the ingredients in a large saucepan over medium heat. Once it starts to bubble, reduce the heat to medium low.
Continue to cook, stirring occasionally until the jam has thickened. Plan on cooking for at least 1 hour. ( mine took 1/12 hours)
Temperature for jam should reach 220. Mine didn’t ,only 200.
Sterilize your jelly jars and the lids. Fill your jars, with 1/4” space at top.

Water bath:
Boiling water- 1” above the lids for 10 minutes. Let cool undisturbed for 24 hours. They will keep 1 year.
If you don’t use the water bath, you can refrigerate for 2 weeks or place in the freezer for freezer jam.
Number Of Servings:
Number Of Servings:
Mine made 31/2 pints.
Preparation Time:
Preparation Time:
11/2-2 hours
Personal Notes:
Personal Notes:
I used frozen chopped rhubarb. I added more sugar because of the increased amount and the strawberries weren’t very sweet. I started trying to make rhubarb - strawberry sauce , but ended up canning it

 

 

 

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