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In the past couple of years I have been having a lot of fun making homemade jam. Last year I tried Plum-Blackberry Jam for the first time, and it was delicious. This year I decided to try Strawberry Rhubarb Jam for the first time. I was not disappointed.
I am not used to getting out my canning jars so early in the year. I have a great rhubarb plant and enjoy making Strawberry Rhubarb Pie, but I was really excited to find out you can also put rhubarb with strawberries in homemade jam.
Homemade jam can be preserved in half-pint or pint jars. I use pint jars because the half pints aren't big enough to last more than a day or two in our house. This recipe yields approximately 7 pint jars.
For this recipe, you will need:
4 c. crushed strawberries
4 c. rhubarb, chopped
12 c. sugar
1/2 c. lemon juice
2 pouches liquid pectin (I used Certo brand)
Wash and sterilize your jars, lids, and screw bands. The easiest way to do this is run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot. Place your boiling water canner on the stove to start heating up while you get the fruit ready for the jars.
To prepare the fruit, crush the strawberries with a potato masher. You need 4 cups of crushed strawberries for this recipe. Put the strawberries, chopped rhubarb, and lemon juice together in a large sauce pan. Stir in sugar. Add 1 tsp. margarine or butter to reduce foaming, if desired.
Stir mixture, and bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat. Stir constantly. Stir in all of the pectin quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Quickly ladle fruit into prepared canning jars, within 1/8 inch from the tops of the jars. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.
Place jars on elevated rack in boiling water canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a gentle boil. Process jars for 10 minutes.
Remove jars from canner and place upright on a towel on the kitchen counter to cool completely. Do not disturb the jars for at least 12 hours. After jars are cool, check seals by pressing middle of lid with finger. If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year.
I was really curious to see how my family would like the strawberry rhubarb jam. My boys all loved it and said it was better than regular strawberry jam. The flavor of the rhubarb really blends with the strawberry so that it is a lot less tart than strawberry rhubarb pie. It just gives the jam that little extra something.
Copyright 2012, Creative Homemaking, LLC. This article may not be reprinted.
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