It is not too late to make strawberry jam. I saw strawberries on sale just last week! I made this batch earlier this summer. I made two different recipes.
The first batch was a simple, simple recipe:
|Fresh from the garden!|
Rhubarb Strawberry Jam: adapted from Allrecipies.com
5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package of strawberry flavored gelatin
2 cups mashed strawberries
In a large saucepan or stockpot, stir together the fresh rhubarb, strawberries and sugar cook over medium heat until soft. Bring to a boil, stirring constantly for 12 minutes on low heat and stir in dry gelatin mix. Transfer to sterile jars and process for 20 minutes. You could throw it in the freezer, but I was already canning more jam so I decided to can it. I also am running low on freezer space at the moment.
|My personal favorite method of ‘smashing’ the berries and rhubarb.|
My second batch I just followed the directions for low sugar jam on the pectin package. I used ½ spenda and half sugar. When you cut back the sugar the jam isn’t as pretty. It loses its color. The flavor turned out fine, but not the prettiest.