Strawberry-rhubarb Jam

4 cups crushed strawberries
2 cups chopped rhubarb (~4 stalks)
1/4 cup lemon juice
1 pkg powdered pectin
5-1/2 cups sugar

Combine strawberries, rhubarb, lemon juice and pectin in a large saucepan. Bring to a boil overhigh heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat. Skim, if necessary. Ladle into hot jars, leave 1/4" head space. Adjust caps. Process 10 minutes in boiling water.

Recipe Summary:
Yield: 6 pints
Prep Time: 30 minutes
Cook Time: 20 minutes
Rating: 2 of 5 stars

Other recipes by Backyard Garden Oasis B&B:
Vegetable Frittata
Apple Or Pear Crisp
Fresh Garden Salsa
Christmas Morning Coffeecake
Peach Cobbler
Sundried Tomato Yogurt Cheese
Stuffed Grape Leaves
Banana Nut Bread
Barbecued Ribs
Lemon and Tarragon Chicken
Garden Omelette
Poached Salmon

Recipe Provided By:
Backyard Garden Oasis B&B
Middletown, CA

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