Canning in jars is easy when you know How to Make Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin. Homemade Jam Strawberry | Homemade Jam | Homemade Jam Recipe | Homemade Jam Packaging | Homemade Jam Healthy | Homemade Jam No Sugar
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 5 cups rhubarb about 3 large stalks, cut into 1⁄2" cubes 2 cups hulled and halved strawberries about 1 pint 2 1/4 cups sugar 1 tablespoon fresh lemon juice from about half of a large lemon . And many more.
Instructions:
Step 1. Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. You'll want the heat set to the point where it continues to bubble but not violently when stirred (you'll understand once you start cooking if jam bubbles start to pop out of the center of the pot). Continue to cook, stirring occasionally, until the jam has thickened. Plan on cooking jam for about an hour and temperature of the mixture is over 205 degrees F.
Step 2, While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids. I do this by boiling them in water for 10 minutes or I boil the lids and run the rings and glass jars through the dishwasher.
And now, Transfer sterilized jars, lids, and bands to a clean dish towel.
