Rhubarb-Strawberry Jam
- 2 cups sugar
- 2 1/2 teaspoons Pomona's Universal Pectin
- 1 3/4 pounds rhubarb, diced
- 2 cups quartered strawberries
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons calcium water
- 1/2 teaspoon unsalted butter
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Rhubarb (1 3/4 pounds)
- Strawberries (2 cups)
- Cooking & Baking
- Pomona's universal pectin (2 1/2 teaspoons)
- Sugar (2 cups)
- Drinks
- Calcium water (2 teaspoons)
- Lemon juice, freshly squeezed (3 tablespoons)
- Dairy
- Butter, unsalted (1/2 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 22, 2012 (10 months ago).
70 people saved this recipe.
