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Rhubarb and Strawberry Jam




Source of Recipe


Clearly Delicious






Recipe Introduction


Rhubarb and strawberries combined together make wonderfully scented chunky jam.





List of Ingredients



• 3 lb rhubarb
  
• about 1 quart (1 lb) strawberries
  
• 7 cups sugar
  
• 3 lemons
  






Instructions



1. Trim the rhubarb and cut the stalks into 1/8 inch pieces. Hull and halve the strawberries. Layer the fruit pieces with the sugar in a large nonmetallic bowl. Halve and squeeze the lemons, keeping the seeds, juice, and lemon halves. Pour the juice over the layered fruit. Cover and leave to stand overnight to draw out the juices.
   
2. Roughly chop the squeezed lemon halves. Place the fruit with the seeds on a square of cheesecloth. Tie up tighly into a bag with a long piece of string. Pour the contents of the bowl into a preserving pan. Tie the cheesecloth bag to the pan handle, so that it rests on the fruit.
   
3. Bring the mixture to a boil over a high heat and boil rapidly, without stirring, for 15 minutes or until it reaches setting point. Remove the pan from the heat to test. The candy thermometer should read 220 F. If you do not have a candy thermometer, test for setting with the cold plate test. Lift the bag out of the pan and squeeze all the juice back into the pan. Discard the bag.
   
4. With the pan off the heat, lightly skim off any froth from the surface of the jam, using a long-handled metal spoon. Immediately pour the jam into warmed sterilized jars, to within 1/8 inch of teh tops. Seal the jars and label.
   






Final Comments


Makes about 6 cups