By special request, one of this family's all-time favorite ways to enjoy our garden grown Rhubarb and Strawberries. It's very simple to make. As a general rule of thumb, never double batches of jams or jellies. Strange things happen to the consistency of the finished product and you may be sadly disappointed with the results. Second rule - very important - always use the freshest ingredients when making jams and jellies. FRESH lemon juice, not bottled. There are scientific reasons having to do with chemistry which are mysterious enough to me not to be able to explain... you can research it or just go with it. My rule is, FRESH is best.
I make several batches of this recipe each year because it flies off the pantry shelf (part of that is due to our visitors not ever leaving empty handed).
Strawberry-Rhubarb Jam (from the Ball Blue Book)
Makes about 6 half-pint jars
4 cups strawberries, crushed
2 cups rhubarb chopped
1/4 cup lemon juice
1 (1 3/4 ounce) package dry pectin
5 1/2 cups sugar
- Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
- Bring to a boil over high heat.
- Add sugar, stirring until dissolved. Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4 inch headspace.
- Wipe jar rims carefully.
- Adjust two-piece caps.
- Process 10 minutes in water bath.