Recipe by yankeeinthesouth
"A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin."
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4 1/2 cups
rhubarb, cut into 1/2-inch pieces
4 1/2 cups
fresh strawberries, halved
4-ounce canning jars with lids and rings
Great recipe! I am new at canning but this recipe was really good. Took some to work and everyone loved it. I work in a nursing home and they all told me it was perfect!
A tad too sweet for me, and when the recipe says "stir frequently" it should say "stir CONSTANTLY." The mix cooked onto the bottom in the time it took me to attach the thermometer to the pot. Still, now I know and next time I will add a little more rhubarb and I think it will be perfect!
I am making my second batch of this wonderful jam. Be prepared for it to be consumed quickly.
I made this it was wonderful I also changed it to include raspberries by using only 2 and a 1/2 cups rubarb and 2 and a 1/2 cups raspberries and 4 and a 1/2 cups strawberries this was so good all the fruit was fresh out of my garden and frozen till I had time to make it for Thanksgiving and canned the rest the photo was taken after I was finished
Turned out perfect. Followed the directions exactly.
I really like this Jam, but it was too sweet for me, next time I will try using 5 cups of sugar instead. Otherwise it was easy to make and had a nice texture.
Super easy and came out great! Just don't forget to sanitize your jars before starting your jam!
I just finished making this, first time jam maker and canner! It was simple to follow. I let the rhubarb sit overnight in the 6 cups of sugar so it was really easy to cook without sticking to the bottom of the pot the next day. I had to lick the spatula! It is sooo tasty! Keeping my fingers crossed my jars seal!
* Percent Daily Values are based on a 2,000 calorie diet.
Pectin-Free Strawberry Rhubarb Jam
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
** Calories: 84
** Calories from Fat: < 1
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