|
Recipes by Type
Romantic RecipesAppetizers Breakfast Brunch Lunch Dinner Dessert Cheese Eggs Fruits Meat Nuts Pasta Rice Seafood Vegetables Wild Game Baked Goods Beverages Breads Cakes Condiments Cookies & Candies Hot & Spicy Jellies & Jams Main Dish Salad & Dressings Sauces & Gravies Side Dishes Slow Cooker Soups & Stews Stuffing Cultural Foods Holiday Quick & Easy Special Diets Vegetarian Not Listed |
 |
Strawberry-rhubarb JamIngredients: 4 cups crushed strawberries 2 cups chopped rhubarb (~4 stalks) 1/4 cup lemon juice 1 pkg powdered pectin 5-1/2 cups sugar Directions: Combine strawberries, rhubarb, lemon juice and pectin in a large saucepan. Bring to a boil overhigh heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat. Skim, if necessary. Ladle into hot jars, leave 1/4" head space. Adjust caps. Process 10 minutes in boiling water. Recipe Summary: Yield: 6 pints Prep Time: 30 minutes Cook Time: 20 minutes Rating: 2 of 5 stars Other recipes by Backyard Garden Oasis B&B: Vegetable Frittata Apple Or Pear Crisp Fresh Garden Salsa Christmas Morning Coffeecake Peach Cobbler Tabouleh Sundried Tomato Yogurt Cheese Stuffed Grape Leaves Banana Nut Bread Barbecued Ribs Lemon and Tarragon Chicken Hummus Garden Omelette Poached Salmon Comments: Posted by carol on 07/16/09 03:51am 516 out of 944 have found this review helpful. "strawberry rhubarb jam" came out like "sauce" the jam was so thin It needed waaaaay more pectin!!! disappointed I found this review [helpful] [not helpful] |
