Go Back
Print
StrawberryRhubarb Jam

Strawberry-Rhubarb Jam

Yield: about 5 cups

Ingredients

  • 2 cups mashed strawberries about 4 cups whole strawberries
  • 2 cups cooked rhubarb chop rhubarb, add a little water, cook until soft, drain liquid off, measure
  • 2 teaspoons calcium water
  • 2 Tablespoons lemon juice
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 2½ teaspoons Pomona’s pectin powder

Instructions

  1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, and bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.

  2. Wash, remove hulls, and mash strawberries.
    Rhubarb Stalks & Strawberries
  3. Prepare rhubarb (cook until soft with a little water).
    Prepare rhubarb. Measure fruit into sauce pan.
  4. Measure fruit and add it into a saucepan with cooked rhubarb.
  5. Add calcium water and lemon juice and mix well.
  6. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
    Pomona's Pectin Powder and Sugar

  7. Bring the fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

    Fruit Cooking

  8. Fill hot jars to ¼” of the top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water bath canner and cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Consume within 1 year. It lasts 3 weeks once opened and refrigerated.