Strawberry Rhubarb Jam
Ingredients:
- 4 cups rhubarb, washed and sliced into 1/2-inch pieces
- 1 1/2 cups water
- 4 cups strawberries, washed and hulled
- 2 Tbsp lemon juice
- 2 tsp orange zest
- Generous pinch about 1/4 tsp of nutmeg, allspice and cinnamon
- 4 cups granulated sugar
- 1 Tbsp butter
Preparation:
Combine the first two ingredients in a nonreactive medium saucepan and cook until rhubarb is tender, about 8 to 10 minutes. Drain.
Combine cooked rhubarb with remaining ingredients in a large, 12-inch nonreactive skillet and bring to a boil. Reduce heat until mixture bubbles steadily and cook until the temperature reaches 218 to 220° F on an instant-read thermometer. Stir frequently.
Remove from heat and skim off any foam. Let sit for 5 minutes and then ladle into sterilized jars. Cool and then freeze or the jam can be water-bath canned per the instructions, no less than 10 minutes, with the canning jars.
Servings: 6 cupsSource:
Submitted by: Recipe Group Member
Date:
