Ingredients: 2 ½ cups rhubarb, chopped 2 ½ cups strawberries, crushed 1 box powdered pectin 6 cups sugar Instructions: 1. Combine rhubarb, strawberries, and pectin in a large pot. 2. Bring to a boil. 3. Add sugar all at once and return to a boil. 4. Let boil for 1–2 minutes, or until the mixture drips off the spoon slowly like honey. 5. Remove from heat and place in jars. *Store in the fridge for up to one year.
🍓🥧 Here’s What’s Happening at the Cannery!
It’s strawberry and rhubarb season — and we’re in full swing!
Check out the ALT text for our favorite recipe for Strawberry Rhubarb Jam...
#StrawberryRhubarbJam #CanningSeason #HomemadeGoodness #PreserveTheSeason #Recipes #canning #cooking
9
0
0
0
