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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 48 |
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I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on toast, English muffins and more. —Peggy Fleming, East Troy, Wisconsin Ingredients:
4 cups fresh strawberries, crushed |
2 cups chopped fresh rhubarb |
1/4 cup bottled lemon juice |
1 package (1-3/4 ounces) powdered fruit pectin |
5-1/2 cups sugar |
Directions:
1. In a Dutch oven, combine the strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 pints.
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