Rhubarb Strawberry Jam





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Published on Jun 9, 2011

Katzcradul demonstrates how to make 'Rhubarb Strawberry Jam'. Below is the recipe from Pickyourown.org. with only slight modifications Liquid pectin was used rather than dry. If you are going to use dry, go to their website for specific instruction. Dry pectin is added earlier, and cooked longer.

4 cups crushed strawberries
2 cups cooked rhubarb (about 2# rhubarb chopped and cooked in 1/4 cup water)
4-6 1/2 cups sugar (how much depends on tartness of your fruit)
1/4 cup lemon juice
1 pouch liquid pectin

Combine cooked rhubarb, crushed strawberries, and sugar together in a large pot. Cook over medium heat. Skim foam off if desired. Stir until mixture reaches a rolling boil. Add pectin and boil for 1 minute. Remove from heat and cool for 2 minutes. Ladle into jars that have been sterilized. Wipe rims with a damp paper towel. Screw on hot lids and bands. Process in boiling water bath for 10 minutes. Let cool for 24 hours before disturbing.

Rhubarb is easy to grow and needs very little care. It is a heavy feeder so composting and fertilizer are recommended. Rhubarb is a perennial. Red and green varieties are available. Rhubarb should be harvested by mid June in order not to stress the plant before it goes begins to go dormant for the winter.

Next rhubarb harvest: Ginger Rhubarb Jam!


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