Strawberry Rhubarb Jam Recipe

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Ingredients:

Serving

3 cups strawberries, crushed (can be frresh or frozen)
2 cups rhubarb, sliced (can be fresh or frozen)
7 cups sugar
1 (3 oz) box liquid fruit pectin

Directions:

Let jars, rims and lids stand in hot water until they are ready to be filled.
Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
Stir pectin into fruit.
Bring to a rolling boil.
Using a blender wand or hand masher break up the rhubarb.
Add sugar.
Return to a full boil and boil 1 minute.
(It will increase in size.).
After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8 at the top.
Put rims and seals on jar and tighten as much as possible.
Invert jars for 5 minutes then turn upright.
Let sit for 24 hours before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	677.87 Kcal (2838 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	9.51mg	0%
Potassium	229.14mg	5%
Total Carbs	174.07g	58%
Sugars	167.11g	668%
Dietary Fiber	3.35g	13%
Protein	1.68g	3%
Vitamin C	43.9mg	73%
Calcium	52.9mg	5%

Amount Per 100 g
Calories	216.99 Kcal (908 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.04mg	0%
Potassium	73.35mg	5%
Total Carbs	55.72g	58%
Sugars	53.49g	668%
Dietary Fiber	1.07g	13%
Protein	0.54g	3%
Vitamin C	14.1mg	73%
Calcium	16.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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