Monday, October 11, 2010

Adventures in Canning- Strawberry Rhubarb Jam

Photo credit: She Knows Food & Recipes Blog
I have been wanting to learn how to can for a little while now.  This stemmed from my overwhelming garden harvests for the past two summers.  I just can't eat as much produce as I'm growing and I hate seeing things go to waste.  I was also inspired by my friend Georgia who has posted a few canning recipes on her blog, Oh Kitchen What Won't You Do? I harvested yet more rhubarb from my garden and since I have already made Rhubarb Dream Bars and Oatmeal Rhubarb Bars, I figured it was a good time to learn how to preserve rhubarb so I can enjoy this tart and yummy veggie over the winter.  I thought I would stick to the basics and make the ever popular strawberry rhubarb jam. 

I used a recipe from the Ball Complete Book of Home Preserving.

Strawberry Rhubarb Jam

2 cups hulled, crush strawberries
2 cups chopped rhubarb
4 tbsp lemon juice
1 package (1.75 oz) regular powdered fruit pectin
5.5 cups granulated sugar

First, I prepared the canning jars and lids by washing with hot soapy water, and boiling in a large saucepan for a few minutes.
Jars being lowered into the boiling water by my fun green jar lifter.
As the jars were being sterilized in the boiling water, I made the jam by bringing the strawberries, rhubarb and lemon juice to a boil.  I stirred the powered fruit pectin in until it dissolved.  Then I added the sugar all at once and brought the mixture back up to a boil for one minute while I stirred it constantly.  Then I removed the jars from the water and added the hot jam to the hot jars leaving 1/4 inch head space at the top of the jars.  Then the jars were placed back into the green jar lifter and boiled for 10 minutes.
Strawberries, rhubarb, lemon juice, and powdered fruit pectin starting to boil.
Strawberry Rhubarb Jam!

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