Strawberry-Rhubarb Jam RecipeRecipe by: yankeeinthesouth. See how to make super-simple strawberry freezer jam from scratch. The recipe divided evenly to 4 Cups of sugar wi Okay first off you really should be weighing the fruit. I'm definitely giving this recipe a 5 stars! I did make changes after reading reviews.
Strawberry Rhubarb Jam ~ No Pectin
SURE.JELL Strawberry-Rhubarb Jam
Pectin will give the strawberry rhubarb jam a firmer set and reduce the total cook time. It is fabulously good. I am so happy to hear that you like this recipe Louise. Try Smiths.This post was originally created in May and has been updated with more fun facts and tidbits for your reading pleasure. Thank you for taking the time to leave a comment for me. Will make more. Thank you rdcipe this recipe.
More Reviews. Sounds great!. These tiny images help us to analyze our users' online behavior and collect other data, such as page views or advertising responses. Simply add the pectin in according to the package directions.
I was hoping to use some in rugelach or thumbprint cookies for Christmas this year, but we ate it all. The fruit does start to break down as you cook it. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with! Did a double batch and it turned out perfect.
First time making jam and your recipe made it real easy. Serving size based on 2 tablespoons. Wondering if it has something to do with the type of fruit I use. I know this is an old post, but had a quick question as I am making this yummy jam tonight.
Recipe by: Carla Bruss. See how to make super-simple strawberry freezer jam from scratch. This was a great recipe, for strawberry jam.
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Perfect Strawberry Rhubarb Jam without Pectin
You can easily store it in your refrigerator or freezer, or can it in a water bath to last all year long! Follow Self Proclaimed Foodie on Pinterest for more great recipes! This is the best strawberry jam I have ever enjoyed. It was that good. I will tell you why. First of all, I used the best possible strawberries in the world.