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Rhubarb-Strawberry Jam
Prep: 20 min Cook: 180 min Servings: 120by Robyn Savoie269 recipes>The fresh navel orange juice gave this jam just the right amount of pop. Ingredients
- 4 Cups Fresh Strawberries, Hulled & Coarsely Chopped (2 Lbs.)
- 8 Cups Fresh Rhubarb, Coarsely Chopped (2 Lbs.)
- 4 Cups Granulated Sugar
- 1/4 Fresh Navel Orange Juice, Pulp Included
Directions
- Wash fruit. Cut rhubarb into 1/2-Inch pieces, add to a large stock pot. Cover rhubarb with half of sugar and let stand 2 hours.
- Add berries to rhubarb and mix with remaining sugar; add orange juice.
- Place mixture over low heat until sugar is dissolved, then boil rapidly, stirring frequently to prevent burning. Cook until thickened.
- Can Cold Pack Style:
- Pour into hot sterilized Kerr jars to within 1/4-Inch of top. Put on cap, screw band firmly. Set aside to cool completely.
- Yield: Ten (1/2 Pint) Jars
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