“This is so delicious on scones for a Saturday or Sunday Brunch -”
READY IN:
25mins
YIELD:
6 jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer. Set screw bands aside. Heat snap lid sealing discs in hot water, not boiling. Keep jars and sealing discs hot until ready to use.
  2. Wash, hull, and crush strawberries, one layer at a time. measure 2 cups, Set aside.
  3. Wash and finely chop rhubarb. measure 2 cups; Set aside.
  4. Measure sugar; set aside.
  5. In a large stainless steel saucepan, stir together preared strawberries and rhubarb, lemon juice, 1/2 tsp butter or margarine to reduce foaming, and Bernardin original pectin.
  6. Over High heat, bring fruit mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from the heat, skin off foam, if necessary.
  7. Ladle hot jam, into a hot jar to within 1/4-inch of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jam rim removing any food residue. Center hot sealing disc on clean jar rim. Screw rim down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  8. Makes about 6 x 250ml jars.

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