Sunday, January 3, 2010

Rhubard Strawberry Jam

Rhubard Strawberry Jam
by Annette Moore

4 cups frozen Rubard (16 oz)
5 cups Frozen Strawberries
7 cups sugar
1 package of pectin

1- Put all Fruit and sugar into a Pot stirring constantly.  Bring to a rolling boil.  Boil for 5 minutes.

2- Slowly add pectin, stirring constantly, bring to a rolling boil.

3- Time for 2 minutes (no stirring)

4- Take off heat, scrap off foam, and pour into jars.

5- Place in a water bath for 10 minutes.

Rhubard Strawberry Jam
from Ruth Brox

This is my Grandmothers recipe for the Jam. I tried to make it with frozen Rhubard but it did not turn out so well. SO this one is good for fresh Rhubard.

10 cups FRESH Rhubard
7 cups sugar
1 pkg of Strawberry or raspberry jello

Cook until Rhubard is tender. Seal in Glass Jars

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