There are some flavors that we always associate with summer and warm weather. For me, it’s strawberries and rhubarb, that sweet flavor you can only get when the sun is high in the sky and the flowers are blooming. It’s when our gardens are growing the best and we grow as much as possible.
So, just a small spoonful of strawberry rhubarb jam on your toast in the morning, or over a nice vanilla ice cream can help transport you to summer no matter what time of year it is. And making it at home, is so easy. And since the rhubarb stalks are high in natural pectin, you don’t need to add any boxed to it to thicken up your jam!
One of the best ways to make this is from frozen berries or rhubarb. This will actually reduce your cook time on the stove since the fruit both will breakdown easier and quicker. What we do in the heat of the summer is clean and wash the rhubarb stalks and berries an freeze them, and make this jam when we’re stuck inside in the cooler months!
- 5 cups rhubarb (about 3 large stalks, cut into 1⁄2″ cubes)
- 2 cups hulled and halved strawberries (about 1 pint)
- 2 1/4 cups sugar
- Measure out your sugar and put in a medium sized bowl and set aside. Rinse your strawberries and remove the hull with the end of potato peeler. Cut your rhubarb stalks into small 1/2 cubes that are easy to work with.
- Take your hulled strawberries and put them in a pie dish and smash them with a potato masher. Leaving some chunks is fine, but we don’t want it too chunky. Put all of your squashed strawberries into a medium sized stainless steel saucepan.
- Add in your rhubarb and cook together until the stalks breaks down. This can take a little while, but the jam is ready to process when it starts to thicken up.
- Bring the mixture to a rolling boil. Once it reaches this stage – dump all the sugar in. Yes ALL at once. Mix constantly until it is incorporated into the mixture. Return it to a rolling boil that doesn’t stop while you stir. Once it reaches that point, remove from heat and skim any of the foam off the top.
- Place 8 clean 8 oz mason jars on a rack in your stock pot. (I used 4 16 oz jars – always prepare 1 extra jar and lid set than the recipe requires, trust me you will appreciate that if you mess one up!) Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
- Prepare 8 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
- Remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Ladle the hot jam into each jar until there is about 1/4 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
- Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
- Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 10 minutes.
- After the jars have processed for 10 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!
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