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A friend of mine wanted to learn how to make this strawberry rhubarb jam recipe so we both made our batches. She is now hooked and wants to learn more about home canning. I enjoy this in yogurt. My husband has it on toast. I am going to try using it in thumbprint cookies.
For this strawberry rhubarb jelly recipe combine strawberries, rhubarb, lemon juice and Mrs. Wages® Fruit Pectin Home Jell® in a large saucepan.
Bring to a boil over high heat. Add sugar, stirring until dissolved.
Return to a rolling boil and add butter. Boil hard for 1 minute, stirring constantly.
Remove from heat, skim foam if necessary.
Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Adjust two-piece caps.
Process 10 minutes in a boiling water canner. Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours.
When cool, check seals. Lids should be down in the center or stay down when pressed.
Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
0 servings
6 half-pints
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