Rhubarb and strawberries are in season at the same time so spring is a good time to make this colorful jam.Time to prepare: 15 minutes
Difficulty: Average
Ingredients |
| 3/4 lb. rhubarb, thinly sliced 1 can (8 oz.) crushed pineapple, unsweetened 1 quart strawberries 6 1/2 cups (2 lbs. 14 oz.) sugar 1 pouch liquid pectin Melted paraffin |
Directions |
| Put rhubarb in very large saucepan or Dutch oven.
Drain pineapple juice into saucepan with rhubarb. Bring to a boil. Cover and simmer 2 minutes or until rhubarb is tender. Wash berries and remove caps. Crush berries 1 layer at a time. Combine with pineapple and rhubarb. Measure 3 1/2 cups into same saucepan. Add sugar and mix well. Over high heat, bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Immediately stir in pectin. Skim off foam with a metal spoon. Ladle jam into hot jars. Pour 1/4-inch hot paraffin over tops. Cover with lids. Store in cool, dry place. |
Notes |
| Makes 6 cups jam |
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