Strawberry Rhubarb Jam
This recipe will make 6 half pint Mason jars
Ingredients:
- 5 C. rhubarb, cut finely (about 1/2" in size)
- 5 C. sugar
- 1 C. water
- 1 20 oz. can of crushed pineapple, drained (secret ingredient)
- 2 3 oz. boxes of strawberry Jello
- 1 tsp. lemon juice ( I add lemon juice. I think it gives a little kick to the taste.
Directions:
- Wash rhubarb thoroughly
- Chop rhubarb into 1/2" size pieces
- Add rhubarb, sugar and water to a large Dutch oven or large cooking pot.
- Bring the rhubarb, sugar and water to a boil, stirring constantly. Once it starts boiling set a timer for 10 minutes. I turn my stove down a little, but let it keep on boiling.
- After 10 minutes add the pineapple and keep stirring. After 5 minutes everything should look transparent.
- Turn off heat to pan and immediately and add the 2 boxes of strawberry Jello. Stir until dissolved.
- Place your sterilized jars on a clean towel and start filling the jars with a ladle leaving 1/2" headspace in each jar.
- Clean the tops of the jars with wet paper toweling and place lids on each jar. Place bands on the jars making sure the lid is centered on the jar and twist once to make sure the lid is in place.
- At this point your canner with water should be at a low boil. Place each jar in the canner with a jar lifter. Lower jars into the water bath, cover and set timer for 12-15 minutes.
- Raise canning basket and wipe the lids off. They will have a little water setting the middle that should be wiped clean.
- Place a clean towel on the counter and remove each jar from the canner and place on clean towel. Space the jars about an inch apart, so air can flow around them. At this point the lids should start popping. Not all will pop, but the small button in the middle of the lid should be flat. Run your finger over the top to make sure it is flat and not raised. That ensures the jars are sealed.
That's it. It sounds a little daunting, but trust me it's very easy. I tasted the jam that was left over in the pan and it was delicious!
