Strawberry rhubarb jam made with agave nectar.

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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
128
Yield:
9 half-pint jars
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Ingredients

128
Original recipe yields 128 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine strawberries, rhubarb, lemon juice, and pectin in a saucepan; bring to a boil. Stir agave nectar into strawberry mixture until dissolved; return to a rolling boil, stirring constantly, for 1 minute. Remove saucepan from heat. Skim foam from top of jam, if needed.

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  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts

24 calories; protein 0.1g; carbohydrates 6.2g; sodium 0.2mg. Full Nutrition
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