Ingredients
- 2 cups strawberries
- 2 cups rhubarb
- 1/4 cup lemon juice
- 5 1/2 cups sugar
- 1 box powdered fruit pectin
Directions
Wash fruit. Mash strawberries and measure. Finely chop rhubarb in a food processor and measure. In a 8 quart saucepan add fruit, lemon juice and pectin. In a bowl measure sugar and set aside. Bring fruit mixture to a full boil stirring constantly. Stir in sugar and return to a full rolling boil and boil for 1 minute stirring constantly. Remove from heat and skim off foam. Ladle into hot sterl jars leaving 1/4" headspace. Adjust caps. Process in a water bath 10 minutes. Let jam set and cool 24 hours.
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Submitted 6/13/05.
Source: my files
Submitted By: Becky
emery@empire.net
Strawberry Rhubarb Jam