Strawberry rhubarb jam is like summer in a jar and a personal favorite of mine.
For the most part I used the recipe off the Ball Canning website via their pectin calculator. The first thing I would change for next time is how much pectin I added. In all fairness, it was my fault as I forgot that rhubarb naturally has a lot of thickening ability. Second, I would lessen the amount of sugar even more. I really like how rhubarb gives a tartness to sweeter fruits. Between the sweet strawberries and the sugar, the tart was completely hidden.
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