Strawberry Rhubarb Jam- Home Canning Recipe
Jams and jellies were a staple on the table when I was growing up. This Strawberry Rhubarb Jam was a staple to can with the harvest.
Servings: 6 pints
- 4 quarts strawberries hulled and quartered
- 3 1/2 lbs rhubarb sliced 1/4" thick
- 3 cups sugar
- 6 Tbsp lemon juice
Place all ingredients in a large pot over medium-high heat; bring to a boil.
Lower the heat to medium.
Simmer for about 1 hours, stirring frequesntly to prevent scorching.
Skim off any foam that forms.
Test for doneness using a chilled plate*.
Ladle into hot jars, leaving 1/4 inch headspace.
Remove any air bubbles. Wipe the rims and seal lids to finger-tight.
Process in a water bath canner for 10 minutes.
Chilled Plate Test:
Pour a bit of the fruit spread onto a plate and place it into the freezer for a few minutes. Remove plate from freezer and check to see if any juice has seperated from the pulp. If seperation occurs, the mixture needs to be cooked longer. If it holds it's shape, it is ready to be ladeled and processed.