Thursday, June 14, 2012

'Tis the Season for Canning - Strawberry Rhubarb Jam

Both strawberries and rhubarb are in season most places right now so this is a good jam to start with. The following recipe is super easy and does not contain pectin so it is an all natural jam (if you don't count the sugar). It is a delicious recipe!

Strawberry Rhubarb Jam (No pectin)

3 cups strawberries, hulled and mashed
3 cups rhubarb, finely diced
5 cups sugar

Mix mashed strawberries and rhubarb with the sugar in a large pot.

Cook to a rolling boil, stirring frequently. After it reaches a rolling boil, reduce the temperature to keep the mixture boiling. Cook 30 to 40 minutes scraping the sides and checking to make sure the bottom is not sticking.

When the jam thickens, remove from heat and skim off any foam.

Put in sterilized canning jar. Process for 20 minutes. (Add 1 additional minute of water bath time for every 1000 feet above sea level.)

Recipe from

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