Ingredients for Strawberry Rhubarb Jam Liquid Certo
- 2 1/4 cups crushed strawberries
- 4 cups chopped rhubarb
- 7 cups granulated sugar
- Liquid Certo
- 1/2 cup water
- 1/2 tablespoon butter (optional)
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How to Make Strawberry Rhubarb Jam Liquid Certo
- Prepare your jars and lids: Wash jars in hot, soapy water; rinse with warm water. Bring a small amount of water to a boil; place lids in the hot water until ready to use.
- Remove stems from 2 1/4 cups crushed strawberries (crush by hand, with a potato masher, or food processor – do not puree).
- Chop rhubarb into 1/2 inch pieces. Place in a saucepan with 1/2 cup water. Bring to a boil and cook for 2 minutes, or until softened.
- In a large pot, combine crushed strawberries, drained rhubarb, 7 cups sugar, 1/4 cup liquid pectin (such as Certo), and 1/2 tablespoon butter (optional).
- Bring to a full rolling boil over high heat, stirring constantly.
- Boil hard for exactly 1 minute, stirring constantly.
- Remove from heat. Skim off any foam.
- Ladle hot jam into prepared jars, leaving 1/8 inch headspace.
- Wipe jar rims clean. Place lids on jars and screw on bands tightly.
- Process in a boiling water bath for 10 minutes (adjust processing time based on altitude).
- Remove jars from canner and let cool completely. You should hear a ‘pop’ sound as the jars seal.
- Check seals after cooling. Refrigerate unsealed jars and use within a week.
- Store sealed jars in a cool, dark, and dry place for up to one year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
668g
Fat
0g
Carbs
57g
