Rhubarb-strawberry-jam Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 quart: Fresh strawberries,
1 lbs: Rhubarb,
1/4 cup: Water,
6 1/2 cup: Sugar,
1: Pouch liquid pectin,
1: Remove caps from strawberries. Crush berries, one layer at a
Directions:
time. Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add
water. Cover and simmer 2 minutes or until soft. Add to the prepared
strawberries.
2. Measure 3 1/2 cup of prepared fruit. If it measures slightly
less, add water. Place measured fruit in a 6 or 8- quart saucepan.
3. Measure sugar exactly and set aside. Open liquid pectin and set
the pouch upright in a cup.
4. Stir sugar into prepared fruit. The saucepan must be no more
than one-third full to allow for a full rolling boil.
5. Bring to a full rolling boil over high heat. Boil hard 1 minute,
stirring constantly. Remove from heat.
6. Stir in pectin at once. Quickly skim off foam with a large metal
spoon. Immediately ladle into hot jars, leaving 1/4- inch space at
top. With a damp cloth, wipe jar rims and threads clean.
7. Immediately cover jars with hot canning lids. Screw bands on
firmly.
8. 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 minutes.
9. Remove jars from canner and let cool. Check seals and store in a
cool, dry place.
Source from luhu.jp
water. Cover and simmer 2 minutes or until soft. Add to the prepared
strawberries.
2. Measure 3 1/2 cup of prepared fruit. If it measures slightly
less, add water. Place measured fruit in a 6 or 8- quart saucepan.
3. Measure sugar exactly and set aside. Open liquid pectin and set
the pouch upright in a cup.
4. Stir sugar into prepared fruit. The saucepan must be no more
than one-third full to allow for a full rolling boil.
5. Bring to a full rolling boil over high heat. Boil hard 1 minute,
stirring constantly. Remove from heat.
6. Stir in pectin at once. Quickly skim off foam with a large metal
spoon. Immediately ladle into hot jars, leaving 1/4- inch space at
top. With a damp cloth, wipe jar rims and threads clean.
7. Immediately cover jars with hot canning lids. Screw bands on
firmly.
8. 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 minutes.
9. Remove jars from canner and let cool. Check seals and store in a
cool, dry place.
Source from luhu.jp