Strawberry Rhubarb Jam
Strawberry Rhubarb Jam is the first jam I make every spring. It is so delicious we usually eat it all, long before winter. This jam is great on French toast, regular toast and excellent as a topping on vanilla ice cream. Rhubarb is really easy to grow. If you know someone who has rhubarb ask them to split the crown in the early spring to give you your own plant.
YIELD : 5- 250ml jars
WATER BATH PROCESSING TIME: 5 minutes
Equipment
- canning pot
- wire basket or tray for bottom of the canning pot
- jar lift
- magnetic wand for snap lid placement
- 5-250 ml sterilized jars with rings
- 8-litre pot
- funnel
- strainer
Ingredients
- 2 pounds (about 7 cups) rhubarb rinsed and cut into half inch pieces
- 1 pound (about 3 cups) strawberries rinsed, hulled and diced
- 1/2 cup water
- 2 cups sugar
- 1 vanilla bean sliced in half. You can omit the vanilla bean if you'd like
- ¼ cup strained lemon juice
Instructions
- To the 8-litre pot add the rhubarb, strawberries, sugar and water. Cook on medium-high for 10 minutes.
- Strain out the pulp and reserve it for adding back to the pot later. You should end up with about 3 cups of strained juice. Return the strained juice to the pot and cook it on high for 10-15 minutes until it is reduced to about half.
- Add the vanilla bean, the lemon juice and the reserved pulp and any liquid that was with the pulp. Cook on medium-high for 20 minutes.
- Remove the vanilla bean and skim off any foam. If you don't get all the foam off that is okay.
- Pour the hot strawberry-rhubarb jam into hot sterilized jars, leaving ¼ inch headspace. Run a sterilized knife or spoon through the jam to remove air bubbles. Wipe down the rims of the jars with a paper towel, dampened with boiling hot water. Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in hot boiling water for 30 seconds, this softens the seal.) Add the sterilized ring and tighten to finger tip tightness. Process using the boiling water method in a canning pot for 5 minutes.
- Remove the jam from the canning pot and set out on a wooden board or metal rack to cool and seal. Don't disturb the jars for 24 hours.
- Remove the rings and inspect the jars. If some of the jam has leaked out onto the jars, wipe them clean with a soapy cloth. Store the preserves without the rings on in a dark cool place for up to a year.
- Store jars that don't seal in the fridge and use immediately.
Video
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