Canning: Strawberry Rhubarb Jam

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Remember those 7 lbs of strawberries? Ice cream and cake wasn't enough to use them all up, for that matter making jam didn't finish them up either. However, this jam did make a big dent in the remaining berries.

I've been wanting to make jam for awhile, and when Heather suggested Strawberry Rhubarb Jam it was perfect since I had some rhubarb in the freezer. My sister declared this the best jam she has ever eaten (homemade or store bought). If that isn't enough to convince you to try it, I'm not sure what would.

Here's what you'll need:
  • 2 cups whole strawberries, crushed
  • 2 cups rhubarb
  • 1/4 cup lemon juice
  • 6 Tbsp classic pectin
  • 1 tsp cinnamon
  • 5 1/2 cups granulated sugar
To prep jars for canning, heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

In a large stainless steel pot, combine strawberries, rhubarb and lemon juice. Whisk in pectin until dissolved.

Bring to a boil over high heat stirring often. Add sugar and cinnamon, and return to a full boil, stirring constantly. Boil hard for 1 minute while stirring.

Remove from heat and skim foam if necessary.

To Can:

Remove hot jars from water. Ladle hot jam into hot jars leaving 1/4 inch headspace. Remove air bubbles by running a sterile knife around the inside of the jar. Wipe rim clean. Center lid on jar. Apply band and tighten until just tight (do not force).

Place jars in boiling water bath making sure water covers jars by at least 1 inch. Process jars in the boiling water bath for 10 minutes. Remove jars from water and set aside to cool.

After 24 hours, remove bands and check lids for seal. Lid should not flex up and down when center is pressed and lids should stay intact when lifting jar by the lid. Store on a cool, dark shelf.

Makes ~ 6 half-pints.
Source: Ball's Blue Book Guide to Preserving as seen on Hezzi-D's Books and Cooks

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