Jam has always been a challenge for me. I happened to have an abundance of rhubarb and a half flat of strawberries so I decide to give it a try. This recipe uses lemon to thicken the jam instead of pectin. It has to cook on the stove for an hour, before canning, so it is not a quick recipe. I got about 2 1/2 pints from the recipe.
5 c. chopped rhubarb
2 c. hulled strawberries
2 1/4 c. sugar
1 T. lemon juice
Put all ingredients in a large pan and bring to a boil. Reduce heat to simmer-it should just be gently bubbling- and cook, stirring frequently, for one hour. Pour into sterilized pint jars, top with lids and place in bowling water bath for 10 minutes.
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