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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 half pints 338g Recipe makes 6 half pints) |
||
| Calories 778 | ||
| Calories from Fat 3 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 19mg | 0% | |
| Potassium 280mg | 8% | |
| Total Carbohydrate 200.9g | 66% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 188.3g | ||
| Protein 1.1g | 2% | |
Ingredients
- 4 cups strawberries, crushed
- 2 cups rhubarb, chopped
- 1/4 cup lemon juice
- 1 (1 3/4 ounce) package dry pectin
- 5 1/2 cups sugar
Directions
1
Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.2
Bring to a boil over high heat.3
Add sugar, stirring until dissolved. Return to a rolling boil.4
Boil hard 1 minute, stirring constantly.5
Remove from heat.6
Skim foam if necessary.7
Ladle hot jam into hot jars, leaving 1/4 inch headspace.8
Adjust two-piece caps.9
Process 10 minutes in water bath.
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- Course > Breakfast
- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit > Berries > Strawberries
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Technique > Canning > Water Bath
- Occasion > Seasonal > Summer
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: CookingSandefer
On Jul 17, 2008
I have waited a year to review this recipe - just to be sure. We love it. I followed the directions exactly. I made several batches last year. This year I'm going to try it without pectin and letting it simmer longer.
From: Karen's Kitchen
On Jul 13, 2007
Incredibly easy to make and it turned out fabulous! Everyone loves it. This will be a new yearly tradition at my house!
From: KrisGoodNews
On Jun 9, 2008
Interesting, I just made this from the Ball Blue Book last night, but the version of the book I have (just bought last month) calls for two cups of strawberries rather than four. I thought it turned out wonderfully! I added half a teaspoon of margerine with the fruit in step 1 as suggested by the pectin instructions, and there was no foam to skim!
ideas from Recipezaar
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