Last year I made some strawberry jam that I really enjoyed. With all of the fresh strawberries around I wanted to make some more but I still had some left from last year. Since I really like the strawberry and rhubarb combination I decided to make some strawberry and rhubarb jam this year. The jam was easy to make, I just followed the instructions in the pectin crystal package. One thing to remember when making jam on the stove is to use a really large pot. The jam expands when it reaches a hard boil and you don't want if spilling over the sides. Of course I could not help myself and I opened up a jar of the jam right away to try. The strawberry and rhubarb jam turned out really good! The tartness of the rhubarb balanced out the sweetness of what otherwise would have been a sweet strawberry jam.
2 cups strawberries (hulled and crushed)
2 cups rhubarb (chopped)
1 box Certo pectin crystals
5 1/2 cups sugar
1. Bring the strawberries, rhubarb and pectin crystals to a boil with high heat in a large pot.
2. Add the sugar.
3. Bring to a hard boil for 1 minute.
4. Remove from heat.
5. Stir and skim foam for 5 minutes.
6. Pour into sterilized jars.
To sterilize the jars:
1. Wash in hot soapy water.
2. Keep the lids in boiling water until ready to use.
3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.
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