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Recipe For Strawberry Rhubarb Jam With Pectin

Strawberry Rhubarb Jam With Pectin

Nothing beats homemade jam, and this recipe for strawberry rhubarb jam with pectin is a must-try. The combination of sweet strawberries and tangy rhubarb is a match made in heaven, and the addition of pectin ensures the perfect texture. This recipe is easy to follow, and it makes a delicious jam that you can enjoy all year round.

Ingredients:

  • 4 cups of strawberries, hulled and chopped
  • 4 cups of rhubarb, chopped
  • 7 cups of sugar
  • 1 package of powdered pectin
  • 1 teaspoon of butter
Strawberry Rhubarb Jam

Instructions:

  1. Wash and sterilize your canning jars and lids. Keep them hot until ready to use.
  2. In a large pot, combine the strawberries and rhubarb. Mash them lightly with a potato masher.
  3. Add the pectin and butter, and stir well to combine.
  4. Bring the mixture to a full rolling boil over high heat, stirring constantly.
  5. Add the sugar all at once, and stir well to combine.
  6. Return the mixture to a full rolling boil, and boil for 1 minute, stirring constantly.
  7. Remove from heat, and skim off any foam that has formed on the surface.
  8. Ladle the hot jam into the hot canning jars, leaving 1/4 inch of headspace at the top.
  9. Wipe the rims of the jars with a clean, damp cloth, and place the lids on top.
  10. Tighten the bands until they are finger-tight.
  11. Process the jars in a boiling water bath for 10 minutes.
  12. Remove the jars from the water bath, and let them cool on a wire rack.
  13. Check the seals after 24 hours. The lids should be concave and should not move when pressed.
  14. Store the jars in a cool, dark place for up to one year.
Homemade Jam

Tips:

  • Use fresh, ripe fruit for the best flavor.
  • Be sure to measure your ingredients precisely.
  • Use a heavy-bottomed pot to prevent scorching.
  • Skim off any foam that forms on the surface of the jam to prevent cloudy jars.
  • Process the jars in a boiling water bath for the recommended amount of time to ensure a proper seal.

Conclusion:

This recipe for strawberry rhubarb jam with pectin is a delicious way to preserve the flavors of summer. It's perfect for spreading on toast, stirring into yogurt, or topping off your favorite ice cream. With just a few simple ingredients and some basic canning equipment, you can create a batch of homemade jam that will last you all year long. Give it a try and see for yourself!

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