Homemade Strawberry Rhubarb Jam with Pectin: A Sweet Delight
Homemade Strawberry Rhubarb Jam with Pectin: A Sweet Delight is a practical, flavor-forward homemade strawberry rhubarb jam with pectin recipe with clear ingredients and step-by-step instructions. - Storage: Sealed jars store in a cool, dark place; unsealed jars must be refrigerated.
Equipment
- large pot
Ingredients
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- 5 cups white sugar
- 1 tbsp lemon juice
- 1 package pectin
Instructions
- Prepare fruit by chopping rhubarb into small pieces and coring and slicing strawberries.
- Sterilize jars by boiling for 10 minutes, using a bottle sterilizer, or cooking in an oven at 275°F for 10 minutes. Boil lids and rings in water for 10 minutes.
- Combine rhubarb, strawberries, sugar, and lemon juice in a tall pot. Mash the fruit as it softens.
- Cook over medium-high heat, stirring frequently. Add pectin once the mixture reaches a boil.
- Boil the mixture for 3-5 minutes to ensure proper setting (longer than the package instructions).
- Pour jam into sterilized jars, leaving 1/4 inch of headspace.
- Wipe rims clean with a cloth. Place lids and rings on jars.
- Process jars in a boiling water bath for 10 minutes, ensuring water is at least 1 inch above the jar tops.
- Remove jars and place on a clean towel. Do not tilt or move jars for 24 hours.
- Refrigerate any jars that fail to seal properly.
Notes
- Consult an altitude adjustment guide if cooking at a higher elevation to increase boiling times for sterilization and processing.