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.   

Rhuberry Jam

2016-05-15 22:46:43

A sweet homemade strawberry rhubarb jam, without the mushy strawberry lumps.

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Ingredients

1. 2 1/4 Cups Pureed Strawberries
2. 1 1/4 Cups Finely Chopped Rhubarb
3. 6 1/2 Cups Sugar
4. 1/2 tsp. Butter
5. 1 Pouch Liquid Pectin

Instructions

1. Prepare canner, jars and lids
2. In large pot, stir together fruit, sugar ( and butter if using.)
3. Over high heat, bring mixture to a full rolling boil, that can't be stirred down
4. Add liquid pectin, and boil hard for one minute, stirring constantly
5. Remove from heat, and ladle into prepared jars
6. Wips rims, add lids, and process jars

Notes

1. Make sure you follow safe canning practices!

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