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Homemade Strawberry Rhubarb Jam

July 5, 2011

Homemade Strawberry Rhubarb Jam

Homemade Strawberry Rhubarb Jam

I am thoroughly excited to bring to you, today’s post!  I have been waiting for a very long time to do this.  I have talked about it for years.  Finally, I did it.  I made my own jam.  Not just any jam.  Strawberry Rhubarb jam.  I remember the very first time I had strawberry rhubarb jam, it was made by my mom.  Oh god, it was delicious.  It was not overly sweet and still had a touch of tartness from the rhubarb. My mom has a real knack for canning.  It is an art.  I love it.  I am so happy to share it with you.

This all started with some really awesome strawberries that we picked the other day at Vissers Farm.  If you have a local U-Pick farm near you I suggest you start your jamming adventure there!  There is nothing quite like getting down in the dirt and picking your own food and then creating beautiful food with it.  I love it.  I am thinking of starting a canning series here on Sydney’s Kitchen, with seasonally available berries and fruits that we pick ourselves 🙂 are you interested?  Well, it’s happening!  There may be some pickles, salsas, tomato sauce, more jams, jelly’s and much, much more!  I hope you join me on this new adventure, we are going to have so much fun 🙂

Ingredients and Directions for Homemade Strawberry Rhubarb Jam

Ingredients and Directions for Homemade Strawberry Rhubarb Jam

Before you begin

Set screw bands aside.  Wash the mason jars and snap lid sealing discs. Place the required number of 250 ml mason jars on a rack in a boiling water canner (or large pot); cover the jars with water and heat to a simmer (180F).  Heat the sealing discs in hot water, not boiling.  Keep jars and lids hot until ready to use.

1.  Ingredients

2 cups crushed strawberries

2 cups finely chopped rhubarb

1/4 cup lemon juice

1/2  teaspoon butter

1 package original pectin

4 cups sugar

To Prepare the Jam

Prepare the canner (or large pot), jars and lids.

2.  In large, deep stainless steel saucepan, stir together the prepared fruit, lemon juice, butter and pectin until dissolved.

3.  Over high heat, bring the mixture to a full rolling boil.

Add all of the sugar.

Stirring constantly return the mixture to a full rolling boil that can not be stirred down.  Boil hard for 1 minute.  Remove from heat; skim off foam if necessary.

4.  Fill and Process the jars one at a time.  Empty the hot water from the jar into the canner.  Quickly ladle in the hot jam to within 1/4 inch of the top of the jar (this is called headspace).  Using a nonmetallic utensil, remove air bubbles from the jam.  Wipe the jar rim removing any food residue.

5.  Center the hot sealing disc on the clean jar rim.  Screw the band down until resistence is met, then increase to fingertip tight.  Return the filled jar to the rack in the canner.  Repeat for the remaining jam.

When the canner is filled, ensure the jars are covered by at least one inch of water.  Cover the canner and bring the water to a full rolling boil.  Boil for 10 minutes.  When the processing time is complete, remove the canner lid, wait 5 minutes, then remove the jars without tilting.  Cool upright, undisturbed for 24 hours.  DO NOT RETIGHTEN the screw bands.

After the cooling check the jar seals.  Sealed lids curve downward and do not move when pressed.  Remove the screw bands; wipe and dry the bands and jars.  Label and store jam in a cool dark place.  Use within a year for better quality.

Makes 6 x 250 ml jars

Notes:  I purchased the mason jars at a local home hardware.  You could also buy them at Canadian tire.  Look for used jars at yards sale and then you just need to buy lids.

Use fully ripe berries.

Crush the fruit one layer at a time, using a potato masher.  Do not puree.

Be accurate with your measurements.

Sugar is essential to gel formation.  Use all of the sugar specified, do not reduce.

From Bernardin

Homemade Strawberry Rhubarb Jam

Homemade Strawberry Rhubarb Jam

There is nothing like making your own jam.  It is so satisfying and sweet 🙂

From our kitchen to yours,
Sydney Jones

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