Nancy Williams
@nwsparkle10
Homemade Strawberry-Rhubarb Jam
This delightful homemade strawberry-rhubarb jam combines the tartness of rhubarb with the sweetness of strawberries, creating a perfect spread for your morning toast or a delicious filling for desserts. Easy to make and perfect for canning, this jam captures the essence of summer in every jar!
Details
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:4th-of-july
- Ingredients:7
- Views:5
Recipe Information
- Prep time35 min.
- Cook time15 min.
- Total time50 min.
- Servings192
Ingredients
- 4 1/4 cups
- 4 1/4 cups
- 2 tablespoons
- 2 (1.75 ounce) packages
- 1/2 teaspoon
- 10 cups
- 12
Cooking Instructions
Follow our step-by-step guide on how to make Homemade Strawberry-Rhubarb Jam.
Step 1
Begin by gathering a large kettle and combining diced rhubarb, sliced strawberries, fresh lemon juice, powdered fruit pectin, and a touch of optional butter.
Step 2
Set the kettle over medium heat, stirring frequently until the mixture reaches a lively boil.
Step 3
Gradually introduce sugar, one cup at a time, stirring continuously until it dissolves completely and the juice starts to form.
Step 4
Increase the heat to medium-high, bringing the mixture to a vigorous rolling boil.
Step 5
Cook and stir for one minute, then skim off any foam that appears on the surface.
Step 6
Next, prepare your canning jars and lids by sterilizing them in boiling water for at least five minutes.
Step 7
Using a jelly funnel and a ladle, carefully fill the hot, sterilized jars with the jam, leaving about a quarter-inch of headspace at the top.
Step 8
To eliminate air bubbles, run a knife or thin spatula around the inside edges of the jars.
Step 9
Wipe the rims with a damp paper towel to ensure a clean seal, then place the lids on top and screw the rings on securely.
Step 10
In a large stockpot, place a rack at the bottom and fill it halfway with water.
Step 11
Bring the water to a boil over high heat.
Step 12
Gently lower the filled jars into the pot, ensuring they are spaced two inches apart.
Step 13
Add more boiling water to cover the jars by at least one inch.
Step 14
Cover the pot and return the water to a rolling boil, processing the jars for five minutes.
Step 15
Once the processing time is complete, carefully remove the jars from the stockpot and let them rest on a clean surface, spaced several inches apart, for 12 to 24 hours.
Step 16
To check for a proper seal, press the center of each lid; it should remain firm and not move up or down.
Step 17
Finally, remove the rings for storage and keep the jars in a cool, dark place, ready to enjoy the delightful flavors of your homemade jam.
Step 18
This sweet and tangy treat is perfect for spreading on toast or adding to desserts, bringing a taste of summer to your table all year round.