Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Mrs. Wages® State Fair Strawberry Rhubarb Jam Recipe — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Mrs. Wages® State Fair Strawberry Rhubarb Jam Recipe — Mrs. Wages
Ingredients
- 4 cups crushed strawberries
- 2 cups chopped rhubarb
- 1/4 cup fresh squeezed lemon juice
- 1 package of Mrs. Wages® Fruit Pectin Home Jell®
- 5 1/2 cups sugar
- 1/2 Tbsp butter
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- For this strawberry rhubarb jelly recipe combine strawberries, rhubarb, lemon juice and Mrs. Wages® Fruit Pectin Home Jell® in a large saucepan. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil and add butter. Boil hard for 1 minute, stirring constantly.
- Remove from heat, skim foam if necessary. Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Remove canner from heat, remove lid and let jars sit 5 minutes in canner.
- Remove jars from canner, set on a clean towel or rack to cool 12-24 hours. When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
- Processing: As published by Mrs. Wages: "Process 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
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