7.01.2013

Strawberry-Rhubarb Jam


Strawberries are, by far, one of my favorite fruits and I just love combining them with rhubarb for a bit of extra tang.  Adding orange in the mix only makes it that much more special.  I tend to hoard this jam, only allowing it to be used for "special" occasions, or, when the rest of the jam is gone.  It's taste is very similar to that of Strawberry-Rhubarb pie.......one of the things that keeps me longing for Spring.


This can be made with fresh or frozen berries and rhubarb.  I tend to keep a couple of bags of each in the freezer.....just in case they are needed in the middle of winter.


Strawberry-Rhubarb Jam
Adapted from a recipe by Food In Jars
Makes 3 pints or 6 half-pints

6 cups chopped rhubarb {washed & dried}
4 cups chopped strawberries {washed, dried & hulled}
zest and juice of 2 regular-size {not jumbo} oranges
5 cups granulated sugar
1 teaspoon ground cinnamon
2 {3 ounce} packets liquid pectin

Prepare boiling water bath with your pint or half-pint jars according to water bath canning instructions {such as from the Ball website}.  Prepare the jars and the lids.

In a separate, large, non-reactive pot, over medium heat combine all ingredients except the liquid pectin, stirring well.  Bring to a boil then reduce heat to maintain a simmer, until the rhubarb breaks down {and is softened}, approx. 10-15 minutes.

Stir in the pectin, raise the heat to high, and let boil for 5 minutes.  Remove the pot from the heat and ladle the jam into the prepared jars.  Process for 10 minutes, according to water bath canning instructions.


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