Yield: 7 Half Pints
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ingredients:
- 4 cups of sliced strawberries
- 4 cups of diced rhubarb
- 1 box of pectin
- 1 teaspoon of butter
- 2 tablespoons of lemon juice
- 4 ½ cups of sugar
1. Prepare your canning jars and lids according to their canning directions and have them ready to go! (I prefer the canning jars from Ball Mason.)
2. Heat enough water in a large kettle for the water bath you’ll need later to seal your jars. (The water level should be a couple inches above the canning jars.)
3. In a large saucepan, combine strawberries, rhubarb, butter, lemon juice, and pectin (keep the pectin box for instructions on how long to process your jam jars in the boiling water bath later on).
4. Stir the mixture constantly.
5. Heat everything up until the ingredients come to a rolling boil.
6. Add the sugar.
7. Return your mixture to a boil and boil for 1 minute, stirring constantly!
8. Remove the mixture from the heat.
9. Skim off any excess foam and pour the yummy goodness into the prepared jars (leave ⅛ inch of space before the rim of each jar).
10. Wipe the edges of the canning jars to make sure there’s no small debris that could problematize the sealing process, and apply the lids.
11. Place the jars of jam in the boiling water bath to process for however long the pectin box tells you. (The jars shouldn’t be touching one another.)
12. Remove the jars from the water bath and place them upright on a towel to cool. Then listen for the sound of the caps sealing.
13. Once the jars have cooled, make sure the jars have sealed by pressing down on the middle of the lid with your finger. If the lid springs back, the jar has not sealed. It will need to be refrigerated and consumed within the week because it won’t last as a canned good.
14. Enjoy the fruits of your labor and pat yourself on the back for getting through such a daunting recipe.
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