For those hectic carpool nights, try this simple, brisk recipe for chicken and tomato pasta. The next day’s meal can be made with leftovers.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 45 mins |
| Servings: | 192 |
| Yield: | 12 half-pint jars |
Ingredients
- 4 ¼ cups diced rhubarb
- 4 ¼ cups sliced fresh strawberries
- 2 tablespoons lemon juice
- 2 (1.75 ounce) packages powdered fruit pectin
- ½ teaspoon butter (Optional)
- 10 cups white sugar
- 12 half-pint canning jars with lids and rings
Instructions
- Place rhubarb, strawberries, lemon juice, pectin, and butter into a large kettle over medium heat. Stir and bring to a boil. Add sugar, 1 cup at a time, stirring constantly until sugar is dissolved and juice begins to form. Increase heat to medium-high, bring mixture to a rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
- Butter is optional in this recipe, but it helps keep the jam from getting too foamy.
Reviews
I read the comments before making this jam. Several stated it was runny. I decided to use 2 1/2 boxes of pectin per batch. I also increased the water bath time from 5 minutes to 10 minutes. All jars turned out great.
I added cinnamon and a dash of allspice, swapped the sugar for Equal(7 tbsp), and added two more cups of strawberries. I also added 2 tbsp of honey to offset the taste of the Equal. Made 12 cups.
Delicious! I made a double batch with 14 c of sugar, 3 pouches of pectin, and I blended it with an immersion blender. It was perfect!
Great tasting jam! But I have made this 3 times following the recipe exactly and every time it does not jell properly
Strawberry soup it is! Used 8 cups sugar and fresh rhubarb and berries. Is there ANY way to redeem this? Super disappointed…
I added 1 tsp cinnamon
Sugar Jam! If you like red sugar jam this would be great, but you can’t taste the strawberry or the rhubarb for the sugar. Will not make again. Should have known when I saw the volumes of sugar it called for. Going back to my old stand by
It’s a good jumping off recipe. I added 1/2 the sugar and more rhubarb than strawberry because I wanted to taste the rhubarb.
Too much sugar – 7 cups max needed. Rhubarb was lost to the sweetness. Super easy recipe and will make again with less sugar.
The taste is phenomenal but it’s not thickened enough, not sure if the fruit was too juicy…
I found you don’t have to use 10cup of sugar 8 cup is great
I should have left a review a long time ago when I first made this jam. I wanted to make something different for Christmas gifts, from Santa, and this was a huge hit. So much so, that everyone has asked me every year to let Santa know… DON’T FORGET THE STRAWBERRY RHUBARB JAM. I didn’t change a thing and it came out absolutely perfect!
Delicious
I made this with low/no sugar pectin and 7 cups of sugar and it is a little soupy but that is probably my fault. I read about 7 reviews before making and am surprised that no one mentioned that this only makes 7 pints, not 12. Haven’t tasted it yet.
I have made it for years to sale at the baked sales always sales good.
This is wonderfully delicious!! I increased the strawberries by 2 cups and decrease the sugar by 2 cups. The recipe yielded 8-4 ounce jars and 3-16 ounce jars.
Made it and loved it!
Delicious!I cut down the sugar to 7 cups and could taste the rhubarb,will make again
I use this recipe often however I use only 4 cups sugar for a low/sugar free version for diabetics.
Very tasty. Added only 5 cups sugar and alittle more lemon juice. 5 out of 5 stars!
It’s delicious and so easy. It thickens up so nicely