Sunday, June 3, 2012

Sweet Summertime Jammin'

We're jammin', jammin',  
And I hope you like jammin', too...
Strawberry-Rhubarb jam that is.

Oh yeah, I totally went there and you should be happy I did too.

Last weekend, Carl and I traveled to New Hampshire for a visit and I was SO excited to get some fresh rhubarb while we were there.  There has been a recipe I've had thought out in my head for weeks now - I just had to get my hands on some fresh rhubarb first.  Making the jam was the first step towards making this recipe and I can't wait to share both - delicious - recipes with you.  I'm still perfecting/experimenting on the ultimate recipe so in the meantime, let's get making some jam!

Homemade Strawberry-Rhubarb Jam 
[Recipe modified from The Pioneer Woman's strawberry jam recipe which is also identical to the recipe from Ball and many others]

3 cups strawberries, hulled and chopped
2 cups rhubarb, chopped finely
6 cups sugar
4 tablespoons fresh lemon juice
1.75 ounce powdered fruit pectin
small pat of butter (optional - helps prevent foaming)

Place 7 - 6oz mason jars (or 6 - 8oz mason jars) in a large pot.  Cover jars completely with water and bring to a simmer.  In a separate pot, simmer the lids.

Spread chopped strawberries on a cookie sheet and mash with a potato masher until softened.

Place chopped rhubarb, mashed strawberries, lemon juice and powdered fruit pectin in a large pot or dutch oven. Stir mixture until pectin looks dissolved.  Add small pat of butter (just under 1/2 tablespoon) and stir.  Bring mixture to a strong boil.

Once the juice starts to form, add all of the sugar at once and then return to a full (violent) boil.  A full (violent) boil is one that cannot be stirred down.  Cook and continue to stir for 60-80 seconds.

Turn off heat and skim off any foam that may form on the surface of the mixture (if you use butter, you should have minimal foaming).

Remove jars, one at a time, from the simmering water.   Place jar on towel and fill with hot jam mixture.  (NOTE: A large/wide mouth funnel is very helpful here but I don't have one so I just use a measuring cup.)  Fill jars to within 1/4 inch of the top.

Run a knife or a thin spatula around the insides of the jar to get rid of any air bubbles.

Wipe the rims of the jars with a wet cloth or paper towel to remove any jam residue/stickiness.

Remove center lid from simmering water and position on top of the jar.  Screw bands on jars being carefully not to over tighten.

Gently place jars back into pot of gently simmering water, making sure that water completely covers the tops of the jars.  Bring water to a full rolling boil.  Cover and boil hard for 10 minutes.

Turn heat off and leave jars to sit in water, undisturbed, for 5 minutes.

Remove the jars from the pot using a jar lifter/tong and place onto a cloth covered or wood surface, several inches apart, to cool.  In order for the jam to set properly, the jars need to sit undisturbed on cloth/wood surface for 24 hours.  You will soon start to hear lots of little pops as the jars start to seal.

After 24 hours, press the top of each lid with a finger to ensure that the seal is tight.  Lids should have no give.  If any seals are compromised (ie. you can flex up and down), store those jars in the fridge.

Store in a cool, dark area. Enjoy!

Click here for a printable version of this recipe.
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  1. I love strawberry rhubarb pie I don't know why I never tried it as jam. Definitely making this. xo

    1. Strawberry-rhubarb pie is one of my favorites as well! I'll eat that combo any which way!

  2. Delicious!! Beautiful photos - hmmm looks amazing! Would love to try this but I think I'd have to really work hard to find rhubarb in San Diego - will have to try a berry jam soon.

    1. Thanks so much for your kind words, Morgan! Do you live near a Whole Foods? They usually carry rhubarb year round.


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