Inicio » Recetas » Rhubarb Strawberry Jam With Liquid Pectin

Receta Rhubarb Strawberry Jam With Liquid Pectin

Name: Rhubarb Strawberry Jam With Liquid Pectin
Ingredients: 1 c. cooked red-stalked rhubarb; (abt 1 lb rhubarb and 1/4 c. water); 2 1/2 c. crushed strawberries; (abt 1 1/2 one-qt boxes); 6 1/2 c. sugar; 1/2 bot liquid pectin

de Global Cookbook

Add a photo

click to rate

0 votos | 1073 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1 c. cooked red-stalked rhubarb
Â Â (abt 1 lb rhubarb and 1/4 c. water)
2Â 1/2 c. crushed strawberries
Â Â (abt 1 1/2 one-qt boxes)
6Â 1/2 c. sugar
1/2 bot liquid pectin

Direcciones

To prepare fruit. Wash rhubarb and slice thin or possibly chop; don't peel. Add in water, cover, and simmer till rhubarb is tender (about 1 minute).
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
To make jam. Measure prepared rhubarb and strawberries into a kettle. Add in sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir in pectin. Skim. Pour immediately into warm, sterile canning jars to 1/4-inch from top. Seal, and process 5 min in boiling water bath.
This recipe yields 7 or possibly 8 half-pint jars.
Yield: 7 or possibly 8 half-pints