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Receta Rhubarb Strawberry Jam With Liquid Pectin
by Global Cookbook

Rhubarb Strawberry Jam With Liquid Pectin
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Ingredientes

  • 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

Direcciones

  1. 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).
  2. Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
  3. 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.
  4. 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.
  5. This recipe yields 7 or possibly 8 half-pint jars.
  6. Yield: 7 or possibly 8 half-pints