-
1
Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer.
-
2
Set screw bands aside.
-
3
Heat snap lid sealing discs in hot water, not boiling.
-
4
Keep jars and sealing discs hot until ready to use.
-
5
Wash, hull, and crush strawberries, one layer at a time.
-
6
measure 2 cups, Set aside.
-
7
Wash and finely chop rhubarb.
-
8
measure 2 cups; Set aside.
-
9
Measure sugar; set aside.
-
10
In a large stainless steel saucepan, stir together preared strawberries and rhubarb, lemon juice, 1/2 tsp butter or margarine to reduce foaming, and Bernardin original pectin.
-
11
Over High heat, bring fruit mixture to a full rolling boil.
-
12
Add all of the sugar.
-
13
Stirring constantly, return mixture to a full rolling boil that cannot be stirred down.
-
14
Boil hard 1 minute, stirring constantly.
-
15
Remove from the heat, skin off foam, if necessary.
-
16
Ladle hot jam, into a hot jar to within 1/4-inch of top of jar (headspace).
-
17
Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam.
-
18
Wipe jam rim removing any food residue.
-
19
Center hot sealing disc on clean jar rim.
-
20
Screw rim down until resistance is met, then increase to fingertip tight.
-
21
Return filled jar to rack in canner.
-
22
Repeat for remaining jam.
