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Strawberry-Rhubarb Jam

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“This is from the Ball Blue Book. It's easy and a great way to use up that rhubarb. Make plenty because it will disappear fast. With jams and jellies it is always a good idea to do each batch separatly. Cooking times are just a guess.”
READY IN:
40mins
YIELD:
6 half pints
UNITS:
US

Ingredients Nutrition

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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