Name: Homemade Strawberry Rhubarb Jam Recipe
Total time: 12 hrs 45 mins
Ingredients: 4.25 cups diced rhubarb; 4.25 cups sliced fresh strawberries; 2 tablespoons lemon juice; 2 (1.75 ounce) packages powdered fruit pectin; 0.5 teaspoon butter; 10 cups white sugar; 12 half-pint canning jars with lids and rings

Instructions

Prepare all of the necessary ingredients.
Combine rhubarb, strawberries, lemon juice, pectin, and butter in a large pot over medium heat. Stir continuously and bring the mixture to a boil. Gradually add sugar, about 1 cup at a time, stirring until fully dissolved and a juicy syrup begins to form. Increase the heat to medium-high, return to a rolling boil, and cook, stirring constantly, for 1 minute. Remove any foam that accumulates on the surface.
Sterilize your jars and lids in boiling water for a minimum of 5 minutes. Using a jelly funnel and ladle, carefully fill the hot, sterilized jars with jam, leaving about 1/4 inch of headspace at the top. Gently run a knife or thin spatula around the inside of each jar to release any trapped air bubbles. Clean the rims of the jars with a damp paper towel to remove any residue. Seal the jars tightly with lids and screw bands.
Place a rack in the bottom of a large stockpot and add water until the pot is half full. Bring the water to a boil over high heat, then carefully lower the filled jars into the pot using a jar lifter. Ensure there is approximately 2 inches of space between each jar. Add more boiling water to completely cover the jars by at least 1 inch. Return the water to a rolling boil, cover the pot, and process the jars for 5 minutes.
Carefully remove the jars from the stockpot and allow them to cool, spaced a few inches apart, for 12 to 24 hours. Gently press the center of each lid to confirm a proper seal – the lid should not flex up or down. Remove the rings for storage and store the sealed jars in a cool, dark place.

Homemade Strawberry Rhubarb Jam Recipe

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