Strawberry rhubarb jam

Yum… Chris and I polished off two half-pints in two days.  🙂

I was craving some home cooking and saw fresh rhubarb at Fresh Direct… I made my own recipe… Next time I’ll add more rhubarb and/or less sugar. I kept reading recipes that said that you have to add much more sugar to counteract the tartness of rhubarb, but I don’t think so. Less would be better. Strawberry is sweet enough.
I used the Sure Jell pectin that is made for low or no sugar to help it set better.

2 cups rhubarb, finely chopped
6 cups strawberries, chopped
4 1/2 cups sugar (use less next time)
1/4 cup lemon juice
1 packet Sure Jell no-sugar added pectin

Put fruit and sugar in dutch oven. Let sit for 1-2 hours. Add lemon juice and cook mixture over med-high heat, bring to a rolling boil. Add pectin and keep boiling for 1 minute, stirring constantly.
Fill half- or quarter-pint jars. Allow to cool completely to set.

Makes 9 half-pint jars.

In the pot… just starting to cook.

Chilling in the fridge… it’s hard to wait, but you don’t have to if you want to spoon some over vanilla ice cream… yum!

Update May 27, 2013: I made some more strawberry rhubarb jam this week (so good…) but I wanted to put in a note of the way my jam making has changed over the year. This time I used 2 quarts strawberries, 3 large stalks rhubarb, 2 cups sugar and cooked it all down until it was jammy. No pectin, no mashing. I squeezed in the juice of 1/4 of a meyer lemon after it was cooked and stirred it in before canning. Lovely and delicious. I no longer use pectin but cook all jams for longer, until the spoon is really coated and leaves a solid line when you run your finger down the back of  the spoon.


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