Making Jams and Jellies
with liquid pectin
- 1 cup cooked red-stalked rhubarb (about 1 pound rhubarb and ¼ cup water)
- 2½ cups crushed strawberries (about 1½ quart boxes)
- 6½ cups sugar
- 1 pouch liquid pectin
Yield: About 7 or 8 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare fruit. Wash rhubarb and slice thin or chop; do not peel. Add water,
cover, and simmer until rhubarb is tender (about 1 minute). Sort and wash fully ripe strawberries;
remove stems and caps. Crush berries.
To make jam. Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir
well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the
entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Rhubarb-Strawberry Jam in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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