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Strawberry - Rhubarb Jam: Submitted by: | Date Added: 22 Jul 2013
Listed in: Preserves & Sauces

1 lb. strawberries washed, stemmed, sliced thickly
1 lb. rhubarb chopped
2 T. lemon juice
5 cups sugar

Cooking Instructions

1) Combine all ingredients in a large pot. Bring to a boil over medium heat.

2) Attach a candy thermometer to the pot. Let mixture bubble until the temperature rises to 220 degrees. Stir often. Adjust heat as necessary so that the mixture doesn't stop boiling and doesn't burn. When it reaches the temperature, take the pan off the heat. Skim any foam. Let sit for 25 minutes. (This helps to keep the fruit afloat in the preserves.)

3) Pour into hot jars, leaving -inch head space. Adjust caps. Process 10 minutes in boiling water bath. Remove and let cool without touching for 24 hours.

Saveur magazine

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