Rhubarb& strawberry jam

 
                           RHUBARB-STRAWBERRY-JAM
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Jams
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       qt           Fresh strawberries
    1       lb           Rhubarb
      1/4   c            Water
    6 1/2   c            Sugar
    1                    Pouch liquid pectin
 
   1.   Remove caps from strawberries.  Crush berries,
   one layer at a time. Trim (do not peel) rhubarb.
   Thinly slice or chop stalks.  Add water. Cover and
   simmer 2 minutes or until soft.  Add to the prepared
   strawberries.
   
   2.   Measure 3 1/2 cup of prepared fruit.  If it
   measures slightly less, add water.  Place measured
   fruit in a 6 or 8- quart saucepan.
   
   3.   Measure sugar exactly and set aside.  Open liquid
   pectin and set the pouch upright in a cup.
   
   4.   Stir sugar into prepared fruit.  The saucepan
   must be no more than one-third full to allow for a
   full rolling boil.
   
   5.   Bring to a full rolling boil over high heat.
   Boil hard 1 minute, stirring constantly.  Remove from
   heat.
   
   6.   Stir in pectin at once.  Quickly skim off foam
   with a large metal spoon.  Immediately ladle into hot
   jars, leaving 1/4- inch space at top. With a damp
   cloth, wipe jar rims and threads clean.
   
   7.   Immediately cover jars with hot canning lids.
   Screw bands on firmly.
   
   8.   Place jars in a boiling water bath, carefully
   setting jars on rack in canner of boiling water.
   Cover canner and return water to a boil; boil 5
   minutes.
   
   9.   Remove jars from canner and let cool.  Check
   seals and store in a cool, dry place.
  
 
 
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