STRAWBERRY RHUBARB JAM Makes 8 pts.
2c. rhubarb, diced
5-7c. sugar (I thought this excessive so I only used 5c., recipe says you can do that)
1pkg. liquid fruit pectin
1 tsp. butter (helps keep the foam down)
1 lemon, juiced and about 1tsp. grated rind
Chop rhubarb and put in 8qt. pot with 1c. of the sugar. (Rhubarb is alot like celery and has strings. You must destring it first, then chop) Let stand for about an hr. till it has lots of juice in the pan. In the meantime cut up the strawberries and put in a bowl. Add lemon juice and about a tsp. of the grated rind. Add 1c. of the above sugar to it also and let stand till juicy.
Add fruit pectin and stir well. Bring to a full boil and if some foam appears try to remove as much as you can. There should be less because of the added butter. After a min. of boiling remove from heat.
Fill jars by ladling hot jam into the hot jars, leaving a space of about 1/2in. from top. Wipe edges and top with rims and seals. Tighten as much as possible. Invert jars for 5min. then turn upright. Let sit for 24hrs before serving.
These can be canned in a water bath canner if you prefer. Put in canner and when it comes to a boil, boil for 5min. and let cool.
I didn't can these, as long as the seals pop down they should be ok. I also read that using liquid pectin, it can take up to two wks to gel. I didn't warm enough jars so I filled another plain one and put it in my refrigerator as a test. Today it has thickened some and should be fine. I suspect over the next few days it will get even thicker. The recipe only called for 1tb. lemon juice. I changed this. I did half a lemon. As it cooked I tasted it and decided it was too sweet for me so I added the other half of lemon. It was perfect so I thought why not add some rind too. I absolutely love it. I tasted it this morning and the fruit flavor comes thru not the sugar. I will do this again with other jams I think.