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.
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| 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.
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| Strawberries, rhubarb, lemon juice, and powdered fruit pectin starting to boil. | |
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| Strawberry Rhubarb Jam! |
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