Ingredients
Scale
- 4 ¼ cups diced rhubarb
- 4 ¼ cups sliced fresh strawberries
- 2 tablespoons lemon juice
- 2 (1.75 ounce) packages powdered fruit pectin
- ½ teaspoon butter (Optional)
- 10 cups exactly white sugar
- 12 half-pint canning jars with lids and rings
Instructions
- Gather the ingredients.
- Place rhubarb, strawberries, lemon juice, pectin, and butter into a large kettle over medium heat. Stir and bring to a boil.
- Add sugar, 1 cup at a time, stirring constantly until sugar is dissolved and juice begins to form.
- Increase heat to medium-high, bring mixture to a rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Remove air bubbles with a knife or spatula.
- Wipe the rims clean, top with lids, and screw rings on tightly.
- Process jars in boiling water for 5 minutes.
- Let jars rest for 12-24 hours, then check seals before storing.
Notes
- Use fresh or frozen fruit.
- Pectin helps the jam set.
- If jam doesn’t set, reboil with more pectin.
- Properly sealed jars last 1 year.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg