Strawberry-Rhubarb JamPosted by Anthony Nicalo on Wednesday, July 15th, 2009
Tags for this Article: canning, jam, jelly, recipe, rhubarb, strawberry
2kg Fresh strawberries
24 stalks Rhubarb
4 oz water
250g Caster Sugar
250g Brown Sugar
Juice of one lemon
500ml liquid pectin
Yield: Sixteen 250ml jars
Chop rhubarb and cook til tender with water, caster sugar and brown sugar. Add hulled and roughly chopped strawberries and honey and bring to a boil. Skim foam if necessary. Remove from heat, add lemon juice and pectin stirring to distribute evenly. Can.
For canning, I used mason jars and a pressure cooker.