Ingredients for Strawberry Rhubarb Jam
- 4 cups rhubarb
- 4 cups strawberries
- 4 cups sugar
- 1/4 cup lemon juice
- 5-6 teaspoons liquid pectin
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How to Make Strawberry Rhubarb Jam
- Wash and chop 4 cups of rhubarb into 1/2-inch pieces.
- Wash and hull 4 cups of strawberries; slice larger berries in half.
- Combine rhubarb and strawberries in a large, heavy-bottomed pot.
- Add 4 cups of sugar, 5-6 teaspoons of liquid pectin, and 1/4 cup of lemon juice to the pot.
- Bring mixture to a full rolling boil over high heat, stirring constantly.
- Once boiling, reduce heat to medium-high and boil for exactly 1 minute, stirring constantly to prevent sticking.
- Remove from heat and skim off any foam from the surface.
- Ladle hot jam into sterilized 8oz jars, leaving 1/4-inch headspace.
- Wipe jar rims clean, place lids and rings on jars, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Remove jars from canner and let cool completely. You should hear a satisfying 'pop' as the jars seal.
- Once completely cool, check seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
255g
Fat
0g
Carbs
24g
