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Strawberry Rhubarb Jam

Melissa Norris
5 from 6 votes

Ingredients
  

  • 4 ½ cups diced rhubarb
  • 4 ½ cups sliced fresh strawberries
  • 2 tbsp lemon juice (always used concentrate when canning)
  • 6 tbsp ow-sugar or no-sugar powdered fruit pectin (or 2 1.75ounce boxes)
  • ½ tsp butter (I always use butter to keep the foam down, grandma's orders)
  • 6 ½ cups sugar (I cut this from the original recipes 10 cups)
  • 4 ½ pint canning jars w/ lids and rings

Instructions
 

  • Place your fresh fruit in a large pot over medium heat.
  • Stir into fruit mixture lemon juice, fruit pectin, and butter. Once it begins to juice, add sugar, 1 cup at a time. Stir constantly until juice starts to simmer. Bring to a full rolling boil (means it doesn't quit boiling when you stir) and cook and stir for 1 minute.
  • Have your washed jars ready and using a jelly funnel (looks exactly like an oil funnel when you change the oil in your car, but fits the opening of your jars) and pack with the hot jam to within a 1/4 inch form top. Wipe the rims with a damp towel and then place the hot lids on and screw rings down.
  • Have a large stockpot of water heated, bring to a boil, and lower the jars inside with space surrounding each jar. Add more hot water if needed until water level is at least 1 inch above jars. Bring water to a full boil, cover, and process for 10 minutes.
  • Remove jars from stockpot and place on a folded towel until cool. I recommend leaving them in place over night before storing in the pantry. Make sure to check your seals, though you'll likely hear them pop after a few minutes. One year I didn't hot process my jars, and two of my seals came undone halfway through the year, completely spoiling all that hard work. Make sure you hot process them.
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