Some things just go really well together. Peanut butter and Chocolate, Popcorn and Movies, Beer and Barbecues, and Strawberry and Rhubarb have also proven to be a mouth watering combination as well.
Rhuberry Jam
Let’s be clear. I have a firm belief that sugar belongs in jam, and fat belongs in yogurt. This recipe uses liquid pectin and lots of sugar. I like it that way and with all things of indulgence, moderation is key.
And yep – you guessed it, the name Rhuberry Jam comes from the combination of rhubarb, strawberries, three small children, and one frazzled mama. What can I say? Sometimes my word box malfunctions, and sometimes the results stick.
Smooth Strawberry Rhubarb Jam
I have always been a fan of the super sweet Strawberry Jam, but I shun the strawberry lumps. Just ugh. What makes this jam my new favourite is the addition of the tart rhubarb, and the pureed strawberries. That’s right. I pureed the strawberries. I can hear the shock and horror. Jam connoisseurs world wide would be appalled that I didn’t leave those delicious fruit chunks alone. Well, that’s why this is my recipe and my website.
- 2 1/4 Cups Pureed Strawberries
- 1 1/4 Cups Finely Chopped Rhubarb
- 6 1/2 Cups Sugar
- 1/2 tsp. Butter
- 1 Pouch Liquid Pectin
- Prepare canner, jars and lids
- In large pot, stir together fruit, sugar ( and butter if using.)
- Over high heat, bring mixture to a full rolling boil, that can't be stirred down
- Add liquid pectin, and boil hard for one minute, stirring constantly
- Remove from heat, and ladle into prepared jars
- Wips rims, add lids, and process jars
- Make sure you follow safe canning practices!
