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
As you may or may not know, my husband and I make and sell jams and jellies. You can check out what is available on the Store page here. However, I will share with you a very basic Jam recipe. A favorite which is not complicated at all is Strawberry Jam.
- 3 3/4 cups of crushed strawberries (approx 4 pounds)
- 1/4 cup of lemon juice
- 7 cups of sugar
- 1 Three ounce packet of liquid natural pectin
- 6 half pint jam jars with sealing lids and rings
- candy thermometer
- Large pot for making the jam
- Waterbath canner with frame insert (to keep the jars from touching the bottom of the canner and to lift in and out).
- Canning funnel
- Canning jar lifter
- Long handled metal spoon
- A small bowl and spoon
- towel and place to place your canned jars (Must stay in one place for approx 24 hours to ensure a great seal)
Now for the directions:
- Make sure you sterilize your jam jars. Whether by the dishwasher, or boiling water in your canner and placing your empty jars in the canner. Jars ALWAYS need sterilized, even strait out of the box ones.
- Place your small bowl and spoon in your freezer to get cold.
- I will use a food processor to crush my strawberries, you can also smash with a potato smasher by hand.
- Add your sugar in your large pot.
- Add in your lemon juice.
- Add in your strawberry “mash”.
- Add in your liquid pectin.
- Stir until the sugar is “dissolved” into your mash.
- Place your candy thermometer in your pot, attaching to the side, but not touching the bottom.
- Turn your stove on HIGH. Yup you read that correctly, I use the setting of 9 on my stove.
- NEVER STOP STIRRING!!!!
- Watch your thermometer closely.
- I also use a silicone mitten to avoid splash burns on my hands while stirring.
- When your candy thermometer reaches 225 degrees F, set your timer for 6 minutes.
- KEEP STIRRING!
- When your timer goes off, remove your pan off the stove (onto a hot pad).
- Take your bowl and spoon out of the freezer and using your stirring spoon put a little in the bowl and set to the side for about 5 minutes. Check the consistency. With this time it should be perfect. If its too running, put back on the heat for another two minutes and recheck. You can also add a little sugar but NEVER add more pectin. It doesn’t take much for your jam to become a brick.
- Once your consistency is where you like it, its time to fill your jars.
- Use your funnel & ladle and fill each jar to 1/4 inch from the top (or the bottom ring of the top).
- Wipe down the lip of all your jars.
- place your “lid” on each jar and tightly screw on the rings.
- Now using your canning jar lifter, place your jars in the water bath canner on the wire insert.
- Make sure you have enough water in your canner to cover your jars 1 inch.
- Put your lid on your canner and turn the stove on high.
- When the water in the canner comes to a full rolling boil, set your timer to 15 minutes.
- When your timer goes off, turn off your heat and leave on the eye until the rolling boil tones down.
- Take off the lid, and lift the wire insert up and one by one using your jar lifter place your jars on the towel in a safe place where they can stay and cool for at least 24 hours.
- Each jar should POP. That’s the sound of a good seal.
- The jam can stay on the shelf for years, once opened you should put in the refrigerator.
I hope you enjoy this recipe. Please let me know what you think.
Until next time,
Mrs. Kay L. Rice