Homemade strawberry rhubarb jam is a great way to preserve rhubarb and strawberries from the garden to enjoy later. Strawberrry rhubarb jam tastes great on toast, on pancakes, in cookies, in oatmeal, and more.
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4cupsDiced strawberries(about 1½ pounds of washed and hulled strawberries per 1x batch)
4cupsDiced rhubarb(about 8 stalks of rhubarb per 1x batch)
3/4cupSugar
3/4cupHoney
1Lemon(you can substitute 2 teaspoons of lemon juice)
2teaspoonsVanilla
Instructions
Clean and sterilize the jars, lids, and rings for canning. Use a sink full of extremely hot water, or you can run them through the dishwasher.
Wash and hull strawberries, and remove any blemishes. Wash and remove ends of rhubarb stalks, and dice the rhubarb. Then puree the strawberries and rhubarb using a food processor (or mash in a bowl). Slice the lemon in half.
Combine the strawberry rhubarb puree with honey, sugar, vanilla, and lemon halves into a pot. Bring the mixture to a boil, then reduce the heat and simmer until the mixture thickens (about 1-1.5 hours). Be sure to leave the lid off and stir frequently to prevent scorching.
4 cups Diced strawberries, 3/4 cup Sugar, 3/4 cup Honey, 2 teaspoons Vanilla, 1 Lemon
Measure the amount of water needed in the water bath canner by filling the jars with water, and placing them in the water bath canner on the rack. Fill the water bath canner until the jars are completely submerged in water, giving an extra inch of water for evaporation. Pull the full jars of water out, and start heating the canner with the lid on.
When the jam gets near the gelling point, bubbles or foam will cover the surfaces of the jam. Continue boiling the jam until it reaches 220°F, and the jam should set nicely (make sure the candy thermometer is not touching the bottom of the pot). You can also check the jam with a cold spoon, dipping it in the jam and lifting it above the pot. The jam should no longer drip off the spoon, but "sheet off" the spoon.
Remove the lemon halves.
1 Lemon
Place the funnel on the jar, and ladle the strawberry rhubarb jam into mason jars, leaving 1/4" to 1/2" of headspace. Use a canning de-bubbler or knife to remove any air bubbles. Clean the brim and place the lids on, and place the rings on fingertip tight (pretend you are tightening a lid for a 3 year old to open).
Process the strawberry rhubarb jam for 5 minutes in 1/2 pint and pint jars, 10 minutes for quart jars in a boiling water bath canner. (Use the rack, and be sure that the boiling water covers the jars.) Adjust processing time according to your altitude.
Remove the jars with canning tongs, and place them on a towel on the counter to let them cool.
Leave the jars to seal until tomorrow. Don't touch them, just let them do their thing. (You'll hear the seals popping almost immediately, but leave them alone until they cool.)
The next day, you can remove the rings. Check the seals by lifting the jar by just the lid (with the ring removed). If the seal holds the lid to the jar, it is good for storage. Store at room temperature for up to 18 months without the rings, and do not set anything on top of the lid (this can affect the seal).
Nutrition
Nutrition Facts
Strawberry Rhubarb Jam Recipe
Serving Size
1 tablespoon
Amount per Serving
Calories
11.2
% Daily Value*
Fat
0.03
g
0
%
Saturated Fat
0.00125
g
0
%
Monounsaturated Fat
0.0006
g
Sodium
0.2
mg
0
%
Potassium
16
mg
0
%
Carbohydrates
2.91
g
1
%
Fiber
0.17
g
1
%
Sugar
2.67
g
3
%
Protein
0.06
g
0
%
Calcium
1.5
mg
0
%
Magnesium
0.3325
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Jam, Preserves, Strawberry
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