Ingredients
Equipment
Method
- Step 1: Prepare the fruit: Start by hulling and halving the strawberries. Wash the rhubarb stalks thoroughly and chop them into small pieces.
- Step 2: Cook the fruit: In a large pot, combine the strawberries and rhubarb. Cook over medium heat for about 5-7 minutes, stirring occasionally.
- Step 3: Add sugar and lemon juice: Stir in the granulated sugar and lemon juice. Continue to cook until the sugar has completely dissolved.
- Step 4: Incorporate fruit pectin: Sprinkle the fruit pectin into the mixture and stir well. Bring the mixture to a rolling boil for 1-2 minutes.
- Step 5: Remove from heat: After boiling, remove the pot from the heat and skim off any foam that has formed on the surface.
- Step 6: Jar the jam: Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
- Step 7: Seal the jars: Place the lids on the jars and screw on the bands until they are fingertip-tight.
- Step 8: Process the jars: Process the jars in a boiling water bath for 10 minutes.
- Step 9: Cool and store: Allow the jars to cool completely and check the seals by pressing down in the center of each lid.
Notes
Adjust sweetness to your preference and consider adding spices for extra flavor.
