Скачать или смотреть How to Make and Can Strawberry-Rhubarb Jam

About 2 months ago, my daughter asked for some jam. I looked through my stash and found that I was totally out of berry-based jams. So, I've been waiting patiently for strawberry season to come around. Strawberry season is FINALLY here! Today's jam is strawberry-rhubarb jam. it's like eating pie with every slice of toast.

Equipment:
1 large pot for cooking
1 large canner kettle for water bath processing
1 canning jar rack or clean dish towel to keep the jars slightly off the bottom of the pan
1 funnel
1 ladle
4 pint canning jars
4 single-use canning lids
4 canning lid rings


Ingredients:
1 quart crushed strawberries (about 2 quarts of whole strawberries)
1 quart of chopped rhubarb (about 8 stalks)
2 packages of low/no sugar powdered pectin
1/2 cup of lemon juice
5-6 cups of sugar

Directions:
Add strawberries, rhubarb, lemon juice and pectin to a pot on high heat and bring to a boil, stirring occasionally.
Add sugar and stir continuously until the jam mixture is boiling heavily enough so you can't stir down the boil.
When boiling, start a 1-minute timer.
When the timer ends, remove the jam from the heat and transfer to pint jars.
Wipe the jar rims and place a 2-piece lid and ring on each jar and snug it down just finger tight.
Transfer the jars in the canning rack (or on the dish cloth) into the canner kettle, making sure they are covered by at least 1" of water.
When the water has returned to a full boil, set the timer for 15 minutes.
Remove the jars and put them on a heat proof surface where they can cool, undisturbed for 12 hours.
Label and date the contents of the jar and refrigerate any jars which didn't seal.