Strawberry-Rhubarb Jam


2kg Fresh strawberries
24 stalks Rhubarb
4 oz water
250g Caster Sugar
250g Honey
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.


2 Responses to “Strawberry-Rhubarb Jam”

  1. Posted on July 15th, 2009

    Mmm. Anthony, how did you know my favorite food group?! Thanks for sharing! (Btw, best Strawberry-Rhubarb pie in Manhattan is Edgar’s Cafe, 255 West 84th between Broadway & West End Ave. Everything is kosher and their whipped cream is REAL, not out of a can.)

  2. Posted on August 15th, 2014

    When it comes to canning, will I be able to get any of these regular pressure cookers to work? I heard that canning and cooking is a bit different…but I always thought that as long as your pot is big enough it should work.

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