Summer Rhubarb-Strawberry Jam
Summer Rhubarb-Strawberry Jam recipe
Remove caps from strawberries. Crush berries, one layer at a time.
Trim (do not peel) rhubarb.
Thinly slice or chop stalks.
Cover and simmer 2 minutes or until soft.
Add to the prepared strawberries.
Measure 3½ cup of prepared fruit. If it measures slightly less, add water.
Place measured fruit in a 6 or 8- quart saucepan.
Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup.
Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil.
Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly.
Remove from heat.
Stir in pectin at once. Quickly skim off foam with a large metal spoon.
Immediately ladle into hot jars, leaving ¼ inch space at top.
With a damp cloth, wipe jar rims and threads clean.
Immediately cover jars with hot canning lids. Screw bands on firmly.
Place jars in a boiling water bath, carefully setting jars on rack Cover canner and return water to a boil; boil 5 minutes.
Remove jars from canner and let cool. Check seals and store in a cool, dry place.