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Strawberry Rhubarb and Vanilla Jam

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“Jellies, James & Chutneys – Preserving the Harvest. makes 2 ¼ pound. Variation: replace the vanilla with 2 ounces fresh ginger.”
2 1/2 pounds

Ingredients Nutrition


  1. Cut the rhubarb into 1 inch slices. Slice the strawberries.
  2. In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
  3. Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
  4. Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
  5. Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
  6. Remove from heat, skim off any foam and stir in the vanilla seeds.
  7. Let cool for 5 minutes before ladling into hot sterilized jars and seal.

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