I went to visit my Amish friends on Tuesday and came home with a pile of fruit. So jam making was in order! Me and mine love home made jam. I made 24 jars of Strawberry Rhubarb on Wednesday – and there’s only 23 left! I think the other must have evaporated *looks innocent*
This jam recipe is one I’ve fiddled with for the last two years and I’m finally happy with it! It’s absolutely lovely. You can really taste both fruits, it’s sweet but the rhubarb flavor still shines through.
I’ve found that making it in larger batches than set out below doesn’t work. I have made two panfuls at the same time but if I use just one large pan it just won’t set well.
Strawberries are very low in pectin so I find using one and a half to two packets works best. Other recipes will say one is enough, that makes jam just too loose for my liking. Two packets (or the equivalent) works best.
Also – do NOT buy ‘freezer pectin’. It’s about as much use as a chocolate fire guard. Stick with regular or classic.
Strawberry Rhubarb Jam
4 cups strawberries, crushed
2 cups rhubarb, chopped small
1⁄4 cup lemon juice
1 -2 (1 3/4ounce) packages dry pectin
5 1⁄2 cups sugar
12 half pint jars
1 tablespoon butter – optional. (This helps cut down on the jam foaming.)
Clean and chop the fruit. I cut the rhubarb into 1/2 cm pieces at largest and pretty much the same for the strawberries. I crush the strawberries with a potato masher. I’ve learned not to use a food processor as that aerated them too much which makes for a very foamy jam and a lot of waste.
Combine strawberries, rhubarb, lemon juice and pectin in a large saucepan and bring it to a boil over high heat.
Add the sugar, about a cup at a time so it doesn’t clump and kept stirring the whole time until all the sugar is added. Keep stirring constantly until your back gives way, your arms drop off and all the sugar is dissolved.
Bring it back to a boil and boil the jam hard for two minutes, stirring constantly. Yup. You will look like the terminator!
Remove from heat.
Skim foam if necessary.
Ladle hot jam into hot sterilised jars, leaving 1/4 inch headspace.
Set the lids and bands (or just lids if you have the one piece type) and tighten.
Place jars in boiling water in a large saucepan/ canning pot and boil for ten minutes.
Make sure the jars aren’t touching at all.
Be sure all jars have”popped” – that the lids don’t “give” to pressure. If they do, empty the jars back into a saucepan, rebook the jam and re sterilize the jars and process again.
You don’t need to do this if you will be storing the jam in the fridge and using within two weeks.