One of my favorite jam is Strawberry Rhubarb. It just screams summer. A little on a hot buttered sour dough biscuit is heaven!
Here is my recipe for a very simple, basic Strawberry Rhubarb Jam.
- 4 cups of fresh rhubarb, diced. Make sure it is blushed (it has some red/pink color)
- 4 cups of fresh strawberries diced (remove the caps)
- 4 cups of sugar
- 1.75 ounces of low sugar pectin
- 2 tablespoons of lemon juice
- Make sure your rhubarb is diced small, add to a large pot.
- Cap and dice your strawberries, add to the same large pot.
- Add in your lemon juice and heat the mixture until the fruit becomes soft.
- Mix your sugar and pectin to in a bowl, then add the mixture to your fruit 1 cup at a time. Constantly mixing until all the sugar and pectin is in the fruit.
- Move your heat to high, constantly stirring.
- You can use a candy thermometer if you like, your key temperature is 200. But you can also just use your eyes
- When it reaches a rolling boil and starts to foam, add in a quick pat of real butter (DO NOT USE FAKE BUTTER, YUCKY!!!!) The butter tones down the foam.
- Keep on a high rolling boil and stir constantly for approximately 3 minutes.
- Take off the heat.
- Now I do a freezer test. I have a small glass cup and a metal spoon and I put a wee bit of jam on the spoon and stick it in the freezer to fast cool. Once the cup is cool, your jam should be the consistency it will be when it is “set”. I’m picky with Strawberry Rhubarb, I don’t like a hard set or even a medium set I like it to spread like warm butter. But if you want a firmer set than what you have, put back on the heat and bring to a full boil again for another 2 min. repeat test until you have received the firmness you like.
This recipe makes about 8 half-pints of jam.
- Have your jars sterilized and ready to go with their lids and rings ready. (I’m assuming you’ve water bath canned before here….)
- Fill your jars up to about 1/2 inch from the top with hot jam.
- Wipe the lips of your jars with a wet cloth to make sure you don’t have anything on the tops where the lids need to seal.
- Place your prepared lids on the jars, and sorta tightly screw on your rings.
- Place in your water bath or steam canner.
- Once your canner comes to a full boil, start timing at 15 minutes.
- After 15 min, remove canner from heat.
- CAREFULLY!!!!!!! Remove your lid and once by one remove your jars.
- Place your jars on a protective covering (I use a double towel) in an area that you do not need to bother the jars for 24 hours.
- When you hear the “pops” they are sealed. If you have a jar that did not seal, put it in the fridge, it will be gone quickly.
Now all there is to do is enjoy the sweet gift of summer!!!!!
Until next time,
Mrs. Kay Lynn Rice