Adding rhubarb to this lunchtime classic adds a new dimension of flavor that is tart and sweet at the same time. Works best with fresh picked strawberries.
Wash strawberries and remove leaves and stems. Place strawberries in a large stock pot and crush with a potato masher until no large clumps remain.
2 cups finely chopped rhubarb
Wash rhubarb and chop into small pieces. Add to stockpot with crushed strawberries.
¼ cup lemon juice
1 package powdered pectin (1.75 ounces)
Add lemon juice and powdered pectin to pot and stir to combine.
While stirring frequently, bring fruit mixture to a boil over medium-high heat, about 8 minutes.
5 ½ cups sugar (2 pounds 7 ounces)
Pour sugar into pot and stir until dissolved.
Bring entire mixture to a rolling boil while stirring constantly to prevent the jam from burning or sticking. Once jam reaches a rolling boil, set a kitchen timer for 1 minute. When timer sounds, remove from heat.
Canning and Preserving Method
Follow home canning and preserving instructions. Carefully pour jam into prepared jars, leaving 1/4-inch headspace. Clean rim of jar with a damp, clean cloth and position two-piece lid.
Process jam in a boiling-water canner for 10 minutes. Remove and let rest for at least 12 hours before testing seals.
If a jar has not sealed properly, you can re-can and reprocess it within 24 hours, or you can apply the refrigerator method for that jar(s).
Canned and preserved jam will last for up to 1 year. Once opened, preserved jam will keep for two or more weeks in the refrigerator.
Refrigerator Method
Alternatively, you can skip the canning and preserving and simple refrigerate the jars if you plan to consume the jam immediately. If you find that you have too much, give a jar or containers worth to a friend. Refrigerated jam should be good for at least two weeks. Use your common sense to determine if it has spoiled, but more likely than not you'll have eaten it all long before that point.
Wash strawberries and remove leaves and stems. Place strawberries in a large stock pot and crush with a potato masher until no large clumps remain.
Wash rhubarb and chop into small pieces. Add to stockpot with crushed strawberries.
Add lemon juice and powdered pectin to pot and stir to combine.
While stirring frequently, bring fruit mixture to a boil over medium-high heat, about 8 minutes.
Pour sugar into pot and stir until dissolved.
Bring entire mixture to a rolling boil while stirring constantly to prevent the jam from burning or sticking. Once jam reaches a rolling boil, set a kitchen timer for 1 minute. When timer sounds, remove from heat.
Follow home canning and preserving instructions. Carefully pour jam into prepared jars, leaving 1/4-inch headspace. Clean rim of jar with a damp, clean cloth and position two-piece lid.
Process jam in a boiling-water canner for 10 minutes. Remove and let rest for at least 12 hours before testing seals.
If a jar has not sealed properly, you can re-can and reprocess it within 24 hours, or you can apply the refrigerator method for that jar(s).
Canned and preserved jam will last for up to 1 year. Once opened, preserved jam will keep for two or more weeks in the refrigerator.
Alternatively, you can skip the canning and preserving and simple refrigerate the jars if you plan to consume the jam immediately. If you find that you have too much, give a jar or containers worth to a friend. Refrigerated jam should be good for at least two weeks. Use your common sense to determine if it has spoiled, but more likely than not you'll have eaten it all long before that point.
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