Receta Rhubarb Strawberry Jam
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 1

Ingredientes

Remove caps from strawberries. Crush berries, one layer at a time. Trim (don't peel) rhubarb. Thinly slice or possibly chop stalks. Add in water. Cover and simmer 2 min or possibly till soft. Add in to the prepared strawberries.
Measure 3 1/2 c. of prepared fruit. If it measures slightly less, add in water. Place measured fruit in a 6- or possibly 8-qt saucepan. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a c.. Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil. Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly. Remove from heat. Stir in pectin at once. Quickly skim off foam with a large metal spoon.
Immediately ladle into warm jars, leaving 1/4-inch space at top. With a damp cloth, wipe jar rims and threads clean. Cover jars with warm canning lids. Screw bands on firmly. Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boil; boil 5 min.
Remove jars from canner and let cold. Check seals and store in a cold, dry place.