I was amazed at how difficult it was to find a recipe for Strawberry-Rhubarb Jam that used both real strawberries and real rhubarb. Most just called for adding a strawberry jello packet in with your fresh rhubarb. That is great for an “easy” recipe but I wanted to use our CSA fresh strawberries and rhubarb.
I finally found a recipe that looked like it would work. It called for a 1/2 bottle of Pectin which seemed like an odd way to measure something. What if the bottle I bought came in a different size than the one they used? My wonderful wife was already at the store so I called and asked her to get a bottle of . After much searching she finally found a box that had 2 liquid pectin packets in it. And she purchased some jars.
I ultimately used the directions that came with the box (found online here). It turned out quite well, even though I had to fudge along as we don’t own a true canner and it said to use one and talked about processing jam, etc.
- 4 cups prepared fruit (buy about 1 qt. fully ripe strawberries and 1 lb. fully ripe rhubarb)
- 1/2 cup water
- 6-1/2 cups sugar, measured into separate bowl
- 1 pouch CERTO Fruit Pectin
|Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.That was the part I forgot. I had put the jars into the dishwasher on the “sterilize cylce” so everything was really hot. But later I was forced to quickly boil a lot of water in separate pots. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.||
|Measure 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot; set aside. Finely chop unpeeled rhubarb. Place in 2-qt. saucepan. Add 1/2 cup water. Bring to boil. Reduce heat; cover and simmer 2 min. or until rhubarb is soft. Measure exactly 1-3/4 cups prepared rhubarb into saucepot with strawberries; mix well.|
|Stem and crush strawberries thoroughly, one layer at a time. Measure 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot; set aside. Finely chop unpeeled rhubarb.||
|Place in 2-qt. saucepan. Add 1/2 cup water. Bring to boil. Reduce heat; cover and simmer 2 min. or until rhubarb is soft. Measure exactly 1-3/4 cups prepared rhubarb into saucepot with strawberries; mix well.|
|Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming. I didn’t use any butter. Bring mixture to full rolling boil (boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. I didn’t remove the foam, it was a really thin layer and seemed like I was going to waste a lot of jam.||
|Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water, if necessary. Cover; bring water to gentle boil. Process 10 min. As I mentioned I had to quickly boil a lot of water in separate pots and then added them to our large kettle, which works quite well as a canner.|
|Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)||
I think it took longer than the 45 minutes that it suggested not including the 24 hour waiting period. Part of that was obviously because it was my first time making jam and also because I did it the hard way! It is quite delicious and we’ve almost eaten our first jar already!!
For those who might be interested:
Nutrition (per serving)
Total fat 0g
Saturated fat 0g
Dietary fiber 0g
Vitamin A 0%DV
Vitamin C 2%DV