A simple to make taste of summer that can be enjoyed year- round.... with no added pectin!!!

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Name: Pectin-Free Strawberry & Rhubarb Jam
Prep time: 25 min
Total time: 1 h 10 min
Yield: 60
Cuisine: not set
Ingredients: 4 1/2 cups Rhubarb Cut into 1/2 inch pieces; 6 cups White sugar; 1/4 cup Lemon Juice; 4 1/2 cups Fresh strawberries Halved

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INGREDIENTS

4 1/2 cups Rhubarb ; Cut into 1/2 inch pieces
6 cups White sugar
1/4 cup Lemon Juice
4 1/2 cups Fresh strawberries ; Halved

Servings

INSTRUCTIONS

Mix rhubarb, strawberries,sugar and lemon juice in large pot. Bring mixture to a boil, stirring to dissolve sugar. Set heat to med-high & cook jam at full rolling boil until thickened, stirring to prevent scorching, 20-25 minutes. Remove jam from heat & stir for 2-3 more minutes; skim off any foam. Put the jam into sterilized jars to within 1/4 inch of the top. Run knife or spatula around the insides of the jars to remove any air bubbles. Wipe rims of jars with moist paper towel to remove any food reside. Top with lids & screw on rings. Place in canner of boiling water, water should be at least 1 inch above jars. Bring water to full boil, cover pot and process for 10 minutes. Remove jars and let cool on a cloth covered or wood surface. Once cool, press the top of each lid with finger, ensuring that the jars sealed (lid does not move up or down). Tighten rings more if needed.

Makes 20 - 4 ounce jars.

NOTES

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Pectin-Free Strawberry & Rhubarb Jam

4 1/2 cups  Rhubarb  Cut into 1/2 inch pieces
6 cups  White sugar 
1/4 cup  Lemon Juice  
4 1/2  cups  Fresh strawberries  Halved

Mix rhubarb, strawberries,sugar and lemon juice in large pot.  Bring mixture to a boil, stirring to dissolve sugar.  Set heat to med-high & cook jam at full rolling boil until thickened, stirring to prevent scorching, 20-25 minutes.  Remove jam from heat & stir for 2-3 more minutes; skim off any foam.  Put the jam into sterilized jars to within 1/4 inch of the top. Run knife or spatula around the insides of the jars to remove any air bubbles.  Wipe rims of jars with moist paper towel to remove any food reside.  Top with lids & screw on rings.  Place in canner of boiling water,  water should be at least 1 inch above jars. Bring water to full boil, cover pot and process for 10 minutes.  Remove jars and let cool on a cloth covered or wood surface. Once cool, press the top of each lid with finger, ensuring that the jars sealed (lid does not move up or down). Tighten rings more if needed.
Makes 20 - 4 ounce jars.

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Nutrition

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Serving Size: 1 Serving (34g)
Recipe Makes: 60 Servings

Calories: 58
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 44.7mg		1 %
Total Carbohydrate 14.8g		4 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 14.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 58

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