Did you know that June 9th is National Strawberry-Rhubarb Pie Day? I won’t lie, I’m very fond of pie, it ranks right up there with my love for cake. The problem is if I bake a pie, I’m going to eat a pie. The entire pie. But (probably) not all in one sitting (hopefully)!
Since I’ve never been one to conform to the norm, I’m changing things around; from here on out, June 9th will now be known as Strawberry-Rhubarb Jam Day! So there you have it. Happy Strawberry-Rhubarb Jam Day everyone!! (And if it just so happens that another day is already reserved for Strawberry-Rhubarb Jam Day, than celebrate we shall, twice!)
Strawberry-rhubarb jam on fresh-baked strawberry bread!
Low Sugar Strawberry-Rhubarb Jam – a melding of Ball’s Complete Book of Home Preserving and Sure-Jell low sugar pectin jam recipes
2 cups crushed hulled strawberries
2 cups chopped rhubarb
4 tbsp lemon juice
1 pkg Sure-Jell low sugar/no sugar pectin
4 cups sugar
In a large, deep stainless steel saucepan combine strawberries, rhubarb, and lemon juice. In a small bowl combine pectin with 1/2 cup sugar, whisk into fruit mixture until dissolved. Bring to a boil over hight heat, stirring frequently. Add remaining sugar and bring back to a hard rolling boil, stirring constantly for 1 minute.
Ladle hot jam into hot jars, leaving 1/4″ headspace. Remove air bubbles; wipe rim and center lid on jar. Screw band on until fingertip-tight. Submerge jars in canner (be sure the water level is covering the lids), cover and process in boiling water for 10 minutes (or your current altitude recommended time). Remove canner lid; wait 5 minutes, then remove jars. Allow to cool on a wire rack, undisturbed for 12-24 hours. Remove bands and store.