Strawberrry - Rhubarb Jam
Serves: 5 cups
  • 2 cups mashed strawberries (about 4 cups whole strawberries)
  • 2 cups cooked rhubarb (chop rhubarb, add a little water, cook until soft, measure)
  • 2 teaspoons calcium water
  • 2 Tablespoons lemon juice
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 2 ½ teaspoons Pomona’s pectin powder
  1. Wash jars, lids, and bands. Place jars in canner, fill canner ⅔ full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.
  2. Wash, remove hulls, and mash strawberries. Prepare rhubarb. Measure fruit into sauce pan.
  3. Add calcium water and lemon juice and mix well.
  4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
  7. Note: If you’re not sure if your jam is sweet enough, taste it after the pectin is dissolved and jam has come back up to a boil. Not sweet enough? Add more sweetener and stir 1 minute at full boil.
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