Strawberry rhubarb jam
Strawberry rhubarb jam recipe in the canning category
Recipe ingredients:
- 4 cups rhubarb, washed and sliced into 1/2 inch pieces
- 1 1/2 cups water
- 4 cups strawberries, washed and hulled
- 2 tablespoons lemon juice
- 2 teaspoons orange zest
- Generous pinch, about 1/4 teaspoon, of nutmeg, allspice and cinnamon
- 4 cups granulated sugar
- 1 tablespoon butter
Recipe method:
- Combine the first two ingredients in a nonreactive medium saucepan and cook until rhubarb is tender, about 8 to 10 minutes. Drain.
- Combine cooked rhubarb with remaining ingredients in a large, 12 inch nonreactive skillet and bring to a boil.
- Reduce heat until mixture bubbles steadily and cook until the temperature reaches 218 to 220 degrees F on an instant read thermometer. Stir frequently.
- Remove from heat and skim off any foam.
- Let sit for 5 minutes and then ladle into sterilized jars.
- Cool and then freeze or the jam can be water bath canned per the instructions, no less than 10 minutes, with the canning jars.
Tags: strawberry, rhubarb, jam, recipe, canning, recipes, cooking