Strawberry Rhubarb Jam
Strawberry Rhubarb Jam
  • 2 pounds strawberries sliced (about 2 quarts hulled)
  • 2 pounds rhubarb thinly sliced (about 4 cups)
  • 2.25 pounds sugar about 5 cups
  1. Wash and hull the strawberries and cut in half.
  2. Wash the rhubarb and thinly slice.
  3. Cook the strawberries, rhubarb and sugar in a heavy pot over medium heat.
  4. Bring the mixture to a boil, and cook, stirring, until the mixture has reached the jelly point, around 220-degrees. This may take 2 – 3 hours. If your family enjoys a softer spread, cooking until 217 degrees works.
  5. Skim off the foam if necessary. Ladle into sterilized jam jars.
  6. Process the jars for 10 minutes in a boiling water bath.
Recipe Notes

Yield: About 7 - half pint jars, with some leftover for sampling

Nutritional analysis per tablespoon: 48 calories, 12 grams carbohydrates, less than 1 gram protein, less than 1 gram fat, 1 mg. sodium, .4 grams fiber.

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