I’m no expert on jam. In fact I don’t even use pectin…..just straight up fruit & sugar! But every batch has turned out thick & delicious. So simple & makes a hostess gift to bring along to your next summer cook out.
3 cups of rhubarb
3 cups of strawberries
2 ½ cups sugar
I’ve made this both from frozen & fresh from the garden & have had the same results. Always nice & thick! If using fresh from the garden, you may need to add about a ½ cup of water.Also my recipe uses less sugar then most recipes call for. But you can always add more if sugars your thing :)
Add all ingredients to large pot. Heat to a boil, stirring continuously. Boil for about 5 to 10 mins. You want the the fruit tender & able to be mashed well & sugar desolved. Now remove from heat. Using a potato masher blend the fruit & sugar together. If your using a glass container make sure it has no “shoulders” and has a wide mouth. Always leave some room at the top to allow for expansion in the freezer as well. After filling the jars I place in the fridge to cool, then place in the freezer until ready to use. Store in the freezer for up to 6 months & in the fridge for week when defrosted, or using fresh from the pan.Don’t forget to label them !
