Strawberry rhubarb jam
Prep time
Cook time
Total time
Juicy strawberries and tart rhubarb go hand in hand and taste like sunny summer days in the garden. This jam is perfect for filling blind-baked tart shells and spooning over banana pancakes or waffles with whipped cream. Save a spot for a pretty jar of this jam in your picnic basket, right between the scones and the wine.
Author: Amy Bronee from The Canning Kitchen (used with permission)
Recipe type: Jam
Serves: 7 1-cup jars
Ingredients
- 1 ½ lb (675 g) strawberries
- 1 lb (450 g) rhubarb stalks
- 1 package (57 g) regular pectin powder
- 6 cups (1.5 L) granulated sugar
Instructions
- Rinse the strawberries under cool running water. Hull the berries, discarding the stems and leaves. Crush the strawberries with a masher in a large, heavy-bottomed pot (you should have about 2 ½ cups/625 mL of crushed berries).
- Rinse the rhubarb under cool running water. Chop into ½ -inch (1 cm) pieces and add them to the berries.
- Stir in the pectin powder. Bring to a full boil over high heat, stirring frequently. Reduce the heat to medium and stir in the sugar. Once the sugar dissolves, increase the heat to high and bring the jam back to a hard boil. Maintain a full boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.
- Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼ -inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17.
- TIP Fresh garden strawberries and rhubarb can be chopped and frozen for making jam another day. Spread on a baking sheet and freeze before transferring to freezer bags or containers. Allow to thaw before making jam. You do not need to drain off any juices.
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2015/06/welcoming-summer-with-strawberries-and-rhubarb/