Here’s a classic recipe for Strawberry Rhubarb Jam that combines the sweetness of strawberries with the tartness of rhubarb for a delightful preserve.
Strawberry Rhubarb Jam Recipe
Ingredients:
- 4 cups fresh strawberries, hulled and diced
- 2 cups fresh rhubarb, chopped
- 1/4 cup lemon juice
- 5 cups granulated sugar
- 1 package (1.75 oz) powdered fruit pectin
Instructions:
- Prepare the Fruit:
- Wash and hull the strawberries. Cut them into small pieces.
- Wash the rhubarb and trim the ends. Cut into small, even pieces.
- Cook the Fruit:
- In a large, heavy-bottomed pot, combine the strawberries, rhubarb, and lemon juice.
- Stir in the powdered pectin until it is completely dissolved.
- Boil the Mixture:
- Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly. A rolling boil is one that doesnβt stop bubbling even when stirred.
- Add the Sugar:
- Once the mixture is boiling, add the sugar all at once.
- Return to a full rolling boil and boil for 1 minute, stirring constantly.
- Check for Set:
- Remove the pot from heat. To check if the jam is set, place a small spoonful on a chilled plate and let it cool for a few seconds. Push it with your finger; if it wrinkles and doesnβt run back together, itβs ready.
- Skim Foam:
- Skim off any foam that has formed on the surface of the jam.
- Jar the Jam:
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth.
- Place the lids on the jars and screw on the bands until they are fingertip tight.
- Process the Jars:
- Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. Adjust for altitude if necessary (add 1 minute for each 1,000 feet above sea level).
- Cool and Store:
- Remove the jars from the water bath and let them cool completely on a towel or rack. Do not disturb the jars while they cool.
- Once cooled, check the seals. The lids should be indented and not move when pressed.
- Store the sealed jars in a cool, dark place. Any unsealed jars should be refrigerated and used first.
Enjoy your homemade strawberry rhubarb jam on toast, scones, or as a filling for pastries!
