Strawberry Rhubarb Jam

The Rhubarb I transplanted from our Fargo home established itself quite well in the big garden (located on Grandma & Grandpa Green Acres property). I'd had the strawberries and rhubarb ready to go on Saturday, but just couldn't squeeze in canning.



Today, with Angelina up at Grandma Green Acres' and the boys in town for baseball/haircuts, I DID the canning. I hadn't taken out my canning supplies, but they're in one place, so it wasn't time-consuming. If supplies and ingredients are prepped, canning goes very smoothly. Plan canning for a time when you most likely won't be interrupted; I have afriend who cans at night ... after kids are in bed.

Strawberry Rhubarb Jam
Yield: 6-8 (8oz.) half pints

Ingredients:
2 cups crushed strawberries
2 cups finely chopped rhubarb
1/4 cup lemon juice
1/2 tsp. butter
5 1/2 cups white sugar

I followed the recipe in the Fruit Pectin box, although I did look in a couple other places. This recipe followed the quantities I had available better than others. There aren't as many pics to go with the steps ... it's just too hard because canning moves pretty quick and I just didn't have time. Here goes ...



1. All my supplies and ingredients were prepped first. I always clean an extra two or three jars; many times I'll need one for foam and often I end up with more jam than the recipe predicts. Start the water boiling in your canner so it's ready when the jars have been covered.*

The second pic shows the rhubarb, crushed strawberries, lemon juice, pectin, and butter mixed together. This mixture is brought to a full rolling boil - that means the boil cannot be stirred down - over high heat, stirring constantly.



2. All the sugar is added to the fruit. Stir to dissolve the sugar. Once again, the mixture is brought to a full rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim any foam, if necessary. **If there is foam, I skim it into a jar to be used. It still tastes good on bread!









3. Ladle the jam into jars. I always end up with more jam than the recipe predicts.











4. The jars have all been filled, leaving about 1/4"- 1/2" headspace (the distance between the layer of jam and the top of the jar). My next step is to wipe the jar rims with a clean damp cloth to remove any sticky jam. If you skip this step, there is a chance your jar won't seal.

5. Next, place the lids and screw-bands. Tighten the screwband until just tight.











6. Move the covered jars to the canner. Once a full boil is reached, set your timer for 10 minutes and cover the canner.












7. When the timer signals the end of processing, remove the jars to a towel covered wood board or cutting board. The lids should seal within 24 hours ... mine usually seal within the first minute. When the top is pressed, it won't flex up and down when sealed. Let the jars cool for 12-24 hours, undisturbed.



8. Once cooled, label the jars or write on the lids with permanent maker (lids aren't reusable). The jam is good for one year, but I have used mine after a year ... as long as it's sealed and if upon opening it is not discolored and smells good.


*Many times, I'll start my canner to boil well before I start mixing the jam ingredients. It saves time in the long run, and it's better to put 'hot' jars into the canner. You do not want the jam to cool down between being ladled into jars and being placed in the canner for processing.