Strawberry Rhubarb Jam

Back in the swing of things after taking Memorial Day weekend away from the computer. A small reward for reaching 50 posts on the blog. Hope everyone enjoyed the warm weather to get their hands dirty and the extra day off to put their feet up. My long weekend included grilling out for friends, catching a game at Target Field, finishing up the garden, and a batch of strawberry rhubarb jam.

A year ago canning seemed like a long shot for me. Between botulism and exploding pressure valves, I was convinced that it was WAY too complex for this amateur foodie. After a reading the Ball Blue Bookcover to cover and taking a canning lesson with Backyard Harvest, I was hooked. The canning process is easy with the basic equipment, and if you understand the fundamentals many of the scary bits fade away.

Best part of canning? It has added huge potential to extending the local season. Soups, jams, veggies, pickles, stock, jellies–canning helps line the shelves (and your stomach!) with local food in mid-January. I have big plans for canning this year and hope to share the details here. If the season allows, I might hold a canning demo or two of my own. Salsa lessons anyone?

Strawberry Rhubarb Jam

By Amy Sippl from the Ball Book of Home Preserving

* A note about canning recipes: In order to ensure safety of home preserves, it is important to follow proportions and canning instructions exactly. All recipes are printed as if processing at sea level for easy adaptation. Use a canning guide to determine processing time in your kitchen. In Minnesota, we are roughly 1300 feet above sea level and require an additional 5 minutes of processing time.

Ingredients

2 C. crushed strawberries (I fully thawed a bag of last season’s frozen berries before crushing)
2 C. chopped rhubarb
1 package powdered pectin
1/4 C. lemon juice
5 C. sugar
Instructions
1. Prepare a boiling water canning bath, 8 half-pint jars and lids, and ready all supplies for processing. Getting the necessary things together before starting will ease the process later when boiling liquids are involved.
2. Mix strawberries, rhubarb, pectin, and lemon juice in a medium non-reactive saucepan. Heat to a boil and add sugar, stirring until completely dissolved. While continuing to stir, bring mixture to a rolling boil and boil for 1 minute. Remove from heat and immediately ladle into hot jars. Leave 1/4″ head space and secure lid and metal ring. Process 10 minutes in water canner.
3. Remove jars from canner and allow to rest for up to 24 hours. Check jars within first hour to ensure all have sealed properly. If a jar does not seal, simply put it in the refrigerator and use fresh.

Sweet and slightly tart jam lays perfectly on toast and breakfast breads. I especially like it spread on warm whole wheat pancakes!

9 Comments

  1. That jam looks wonderful! I’m so jealous–in CA, local rhubarb is pretty much nonexistent, even during the very earliest bits of spring. I miss it!

  2. Oh my gosh. Strawberries and rhubarb-two of my favorites. This looks ahhh-mazing. But question (and this will likely make me sound inexperienced in the kitchen): what is pectin and where do I buy it/what aisle is it typically found in?

    1. Author

      Good question!

      Pectin is a chemical found naturally in most plants that when boiled and combined with sugar creates the “gel” in jellies and jams. Some fruits have more than others, aka why some fruit makes better jam than others. Somewhere in canning history someone decided to take the pectin out of some plants and turn it into fancy little packets of powdered pectin so we all could make jams out of basically anything! Pour it in, add the right proportion of fruit/acid/sugar for preserving and you’ve got jam!

      You can buy packaged pectin just about anywhere canning jars or jello is sold. It’s usually in a small box at the very top or very bottom of the shelf with the canning jars (which can be anywhere in the store I’m starting to find). Weirdest place was in the toilet paper aisle…

  3. In case anyone is wondering, this made just about 9 1/2 pints of jam (8 oz jars). Thanks for sharing. It looks lovely and it boiling away on my stove right now.

    1. Sorry, I counted wrong before I put them in water. It was 8 1/2 pints.

      1. Author

        Thanks for the comment Sara. Assuring similar yield in canning can be tricky–glad you came out with 8 as well! Hope all of your jars sealed and you’ll be enjoying the jam all season!

  4. You should have aunt carol show you how to make that can asparagus stuff she makes, or try to can your own spaghetti sauce

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