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| Rhubarb-Strawberry Jam w/Liquid Pectin
1 cup of cooked red-stalked rhubarb (abt 1 lb rhubarb and 1/4 cup water)
2 1/2 cups of crushed strawberries
6 1/2 cups of sugar
1/2 bottle of liquid pectin
To prepare fruit. Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer until rhubarb is tender (about 1 minute).
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
To make jam. Measure prepared rhubarb and strawberries into a kettle. Add 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.
Remove from heat and stir in pectin. Skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in boiling water bath.
This recipe yields 7 or 8 half-pint jars.
Source:
"Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm"
S(Formatted for MC5):
"08-19-2000 by Joe Comiskey - jcomiskey@krypto.net" |
Dips & Sauces Cookbooks
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