Rhubarb Jam

Well, I believe it’s a country wife’s responsibility to learn the art of canning. Right? Well this week, with the guidance of my friend Denise, I canned my first batch of strawberry-rhubarb jam. The first batch turned out great. So today when John, Gunder, and I ran to town, I stopped at Runnings and purchased more canning supplies. Batch number two is in the canner (actually a turkey roaster, but it works) right now, and hopefully it’s as good as the first one.

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Recipe:
2 cups crushed strawberries
2 cups crushed rhubarb
1 pkt of pectin
1/4 cup lemon juice
5 1/2 cups sugar

Combine berries, rhubarb,  pectin, and lemon juice in a large pot and boil over high heat. Add sugar and bring to a rolling boil stirring until sugar is dissolved.  Boil hard 1 minute stirring constantly.  Remove from heat. Ladle hot jam into hot jars leaving 1/4 in head space. Process 10 minutes in canner (or in my case a turkey roaster).

Voila!
The Displaced City Girl

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