Strawberry-Rhubarb Summer Jam

Recipes

Strawberries + rhubarb are two things that really mark the beginning of summer for me. My rhubarb comes in the earliest, yielding nice big stalks that are ready just in time for strawberry season. Each June I look forward to making a nice big batch of strawberry-rhubarb jam and usually a juicy pie (I’ll share that recipe later!). I use the small 4 oz. jars, which are perfect as a hostess gift or party favors for summer BBQ’s. Pretty them up with a bit of fabric and/or twine and your good to go! Keep reading for the recipe and simple instructions on how to can.

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Ingredients

4 cups diced rhubarb
4 cups sliced strawberries
2 tbsp lemon juice
3½ tbsp powdered fruit pectin
4 cups sugar
12 quarter-pint (4 oz.) or 6 half-pint (8 oz.) jars with lids and rings

Instructions

Combine rhubarb, strawberries, lemon juice and fruit pectin into a heavy-bottomed pot over medium-high heat, stirring to get the juices flowing. Add sugar, 1 cup at a time, stirring frequently, until jam is thickened and surface bubbles, 10–15 minutes. In the meantime, sterilize jars and lids in boiling water for at least 5 minutes. You can also wash your jars, lids and rings in the dishwasher prior to canning and keep them warm in there until you’re ready to fill with jam.

Canning

You’ll need a large stock pot (like the one we use for cooking lobsters). To make things a whole lot easier, I bought the Ball® Canning Utensil Set (at your local grocery store in the baking aisle) which includes a jar lifter, magnetic lid and ring lifter, jar funnel and bubble remover stick. These simple tools were SO helpful.

When your jam is done cooking, fill your jars using the jar funnel, remove any excess bubbles with the bubble remover stick and seal with lids and rings.

Depending on your jar size, you’re going to fill your pot with water high enough to sit about 1 inch above the top of your jars. Once water is brought to a boil, place your jars one at a time into the pot with a jar lifter. Boil for about 5 minutes. Remove jars with jar lifter and place onto a dish towel for cooling. Within a few hours of cooling, your jars will go through the sealing process and you may hear them ‘ping’ as they seal. I usually wait until the jars have completely cooled before I press on the lids to make sure they have sealed properly.

That’s it! Now wrap with twine or top with some fabric and hand these babies out to your family, friends and neighbors as a sweet summer treat!

*Photo and recipe by Melissa

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Emily : 20:30 June 18, 2013 Reply
first of all, your pictures make me want to eat this jam with a spoon. I'm in love with Rhubarb/strawberry combinations right now. On the weekend I made a rhubarb lattice pie and when I left it on the stove cooling, my 7 month old lab ate it. So I didn't get the chance to satiate my craving and the thought of jam has just made it worse. Can't wait to try this out :)
    bilodeau.melissa@gmail.com : 08:51 June 19, 2013 Reply
    Aw! Emily, that sounds like something my pup would do too! I hope you get to enjoy some strawberry-rhubarb goodness soon :)