The Perfect Combination: Strawberry and Rhubarb
If you’re looking for a delicious jam recipe to try this year, look no further than the classic combination of strawberry and rhubarb. This sweet and tart jam is perfect for spreading on toast, muffins, or even using as a topping for ice cream.
Gather Your Ingredients
Before you get started, make sure you have all the necessary ingredients for your strawberry rhubarb jam recipe. You’ll need: – 4 cups of chopped rhubarb – 4 cups of sliced strawberries – 7 cups of sugar – 1 box of pectin (1.75 oz) – 1/4 cup of lemon juice
Prepare Your Jars and Equipment
To make sure your jam is safe to eat and has a long shelf life, you’ll need to properly sterilize your jars and equipment. You can do this by boiling your jars and lids for at least 10 minutes, and using a clean towel or paper towel to dry them off.
Cook Your Fruit
In a large pot, combine your chopped rhubarb, sliced strawberries, lemon juice, and pectin. Bring the mixture to a rolling boil, stirring constantly to prevent the fruit from sticking to the bottom of the pot.
Add Your Sugar
Once your fruit mixture is boiling, it’s time to add your sugar. You’ll want to slowly pour in your sugar while stirring constantly, until all 7 cups have been added.
Boil Your Jam
Now that your sugar has been added, let your jam continue to boil for at least 2 minutes, or until it reaches the desired consistency. You can test this by putting a small spoonful of jam on a plate and letting it cool for a few minutes – if it’s thick enough for your liking, it’s ready to go!
Canning Your Jam
Once your jam is ready, it’s time to can it. Using a funnel, carefully pour your hot jam into your sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims of your jars clean, and screw on the lids.
Process Your Jars
To ensure your jam is safe to eat and has a long shelf life, you’ll need to process your jars in boiling water for at least 10 minutes. Make sure your jars are covered with at least 2 inches of water, and wait for the water to come to a rolling boil before starting your timer.
Cool and Store Your Jam
Once your jars have been processed, carefully remove them from the water and let them cool on a towel or rack. As they cool, you’ll hear a satisfying “pop” as the lids seal – this means your jam is ready to store!
Enjoy Your Delicious Strawberry Rhubarb Jam
Congratulations – you’ve made your very own strawberry rhubarb jam with pectin! Now it’s time to enjoy the fruits of your labor. Spread your jam on your favorite baked goods, or give it as a gift to your friends and family. Happy canning!