Zutaten für Strawberry Rhubarb Jam
- 4 cups crushed strawberries
- 4 cups chopped rhubarb
- 1/4 cup lemon juice
- Dry Pectin
- 7 cups granulated sugar
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Zubereitung von Strawberry Rhubarb Jam
- Combine 4 cups crushed strawberries, 4 cups chopped rhubarb, 1/4 cup lemon juice, and 1 pouch (1 3/4 oz) liquid pectin in a large, heavy-bottomed saucepan.
- Bring mixture to a full rolling boil over high heat, stirring constantly.
- Stir in 7 cups granulated sugar, ensuring it dissolves completely. Continue stirring.
- Return to a rolling boil and boil hard for exactly 1 minute, stirring constantly to prevent scorching.
- Remove from heat immediately.
- Skim off any foam that may have formed on the surface.
- Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace.
- Adjust two-piece lids and rings.
- Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult your canning guide for specifics).
- Remove jars and let them cool completely. Listen for the satisfying 'pop' as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
753g
Fat
0g
Carbs
66g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Breakfast Canning Condiments Etc Fruit Easy Low Fat Summer Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Healthy 2 Low In Something Berries Strawberries Technique Water Bath
