Good morning. I’m glad you could join me. Grab an old apron from the linen closet and join me to make delicious Strawberry Rhubarb Jam.
If you are new to jam making, you might want to skim the Jam tutorials first. The links are at the bottom.
Strawberry Rhubarb Jam
3 cups Strawberries, hulled and mashed
3 cups rhubarb, finely diced
5 cups of sugar
1. Mash berries and dices rhubarb.
Mash the strawberries to extract all their lovely flavor. Using a very sharp knife, cut up the rhubarb into tiny pieces.
2. Mix strawberries and rhubarb with the sugar in a large pot.
It may seem silly , but a large pasta pot is best to avoid a big boiled over mess.
3. Cook to a rolling boil, stirring frequently.
4. At rolling boil, reduce temperature to keep the mixture boiling– just not too furiously.
Cook forever, maybe 30 or 40 minutes, while you only scrape the sides and checking that the bottom is not sticking.
5. Check for sheeting
When the jam pulls together in a thick gloppy drip, remove from heat.
6. Skim any foam.
7. Put in sterilized canning jars.
8. Process for 20 minutes.
Don’t forget to add 1 additional minute of water bath time for every 1000 ft. you are above sea level.
Other tutorials in the easy canning series:
If you are a jam maker stopping in for a visit, how does your recipe differ? We are always open to hints, and recommendations.