Strawberry Rhubarb Recipe

Strawberries are the "taste of summer coming" and rhubarb is the taste of a zestful life, mix the two and you have the perfect blend of sweetness and tartness. The way you remember the first love of your youth.

4 cups rhubarb that has been thinly sliced
4 cups of fresh strawberries also sliced
4 tablespoons of lemon juice
1/2 teaspoon salt
10 cups of sugar
3 1/2 ounces (2 packages) of fruit pectin

In large kettle combine all ingredients except the sugar. Cook over high heat until mixture comes to a full boil. Add sugar and keep stirring. Be sure sugar dissolves into the mixture. Return to boil and boil for one minute. Don't forget to keep stirring to avoid sticking and lumps, etc. Remove from the burner and skim off the foam with a spoon.

Spoon the hot jam into hot (preferably half-pint) canning jars. Leave 1/4 inch of space at the top. Wipe the jar rims and adjust the lids. Place the jars in a boiling-water canner for 5 minutes - remember that time begins when the water begins to boil. Remove the jars from canner and cool on racks.

This should make about 12 half-pint jars.

Return to Canning Recipe Page.


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