Bobbie's Strawberry Rhubarb Jam
Fall is one of my favorite seasons, with all of the colors of the earth changing, Fall harvest bringing beautiful foods, to Farmer's Markets and the cooler temperatures, making it perfect for the start of my baking season.
One of my favorite Saturday past times in the Fall, is making jam. This year to kick of the season and make use of a Rhubarb plant I have in my yard, I made Strawberry Rhubarb Jam. It is so fast and easy to make and it's perfect to use as an ice cream topper or on pancakes.
Here is my recipe:
1 Bag of frozen Strawberries thawed ( or 2 pints of fresh, halved.
3 Cups of Rhubarb chopped ( for faster cooking I puree, until I have 2 cups)
8 Cups of Granulated white Sugar
1 Whole lemon (juiced) or 2 Tsp bottled Lemon Juice
1 Package of real fruit pectin
14 canning jars with lids and rings.
1 tsp of butter optional to prevent foaming.( I don't do this, I know people that swear by it)
In a 2 qt pan, fill water to 3/4 from the top and bring to boil. Wash jars, lids and rings in hot soapy water, rinse well and place in boiling pan of water, for about three or four minutes. Turn off heat and let jars sit, until ready for use. This sanitizes them thoroughly.
Fill another stock pot half full, and let sit on med heat, until ready to use. This is to put filled jars in. I also use a durable plastic jam jar holder. I know others that use sturdy Jar Tongs.
Chop Rhubarb or puree in a food processor until you have 3 cups. Sit aside until ready for use.
In a 6 qt stock pot, add sugar, lemon juice and zest 1 teaspoon of lemon. On low heat, stir until the sugar starts to dissolve, add Strawberries, stirring almost continuously, until a light syrup is formed. Take a potato masher and mash Strawberries one layer at a time. Add rhubarb and pectin, continue stirring. On Med heat, bring mixture to a boil, let boil two minutes and turn heat off.
I place a large bath towel on my counter, to sit my hot jars on. Use a ice cream scoop or ladle to fill jars 3/4 of the way full. You have to leave room at the top, for proper storing.
Wipe the rims of your jars with a fresh, clean dish cloth. If the rims are not clean, the jars won't seal properly. After all jars have lids and rings, tighten each jar lid again, to ensure the lids are sealed tight. Place jars in jam jar basket and place in stock pot of boiling water. Let boil for five minutes. Remove and place on towel, dry off tops, with dry dish towel.
I am determined to take advantage of the perfect weather and all of the Farmers Markets this Fall. The leaves will be falling soon and before we know it, Winter will be here. Get out and find some fun fall things to do. Some places offer Corn Mazes, challenge yourself to find your way through one or take advantage of the Farmers Markets.
When I was a kid, I loved to go out and collect leaves, until I had several colors. I would place them in between waxed paper, cover it with a towel and iron it, carefully, then hang them in the window. It was always a fun Fall art project.
My next jam session will be, making Blackberry Jam, stay tuned for recipe to come.
Happy Fall everyone!
Bobbie
XoXoXo
One of my favorite Saturday past times in the Fall, is making jam. This year to kick of the season and make use of a Rhubarb plant I have in my yard, I made Strawberry Rhubarb Jam. It is so fast and easy to make and it's perfect to use as an ice cream topper or on pancakes.
Here is my recipe:
1 Bag of frozen Strawberries thawed ( or 2 pints of fresh, halved.
3 Cups of Rhubarb chopped ( for faster cooking I puree, until I have 2 cups)
8 Cups of Granulated white Sugar
1 Whole lemon (juiced) or 2 Tsp bottled Lemon Juice
1 Package of real fruit pectin
14 canning jars with lids and rings.
1 tsp of butter optional to prevent foaming.( I don't do this, I know people that swear by it)
In a 2 qt pan, fill water to 3/4 from the top and bring to boil. Wash jars, lids and rings in hot soapy water, rinse well and place in boiling pan of water, for about three or four minutes. Turn off heat and let jars sit, until ready for use. This sanitizes them thoroughly.
Fill another stock pot half full, and let sit on med heat, until ready to use. This is to put filled jars in. I also use a durable plastic jam jar holder. I know others that use sturdy Jar Tongs.
Chop Rhubarb or puree in a food processor until you have 3 cups. Sit aside until ready for use.
In a 6 qt stock pot, add sugar, lemon juice and zest 1 teaspoon of lemon. On low heat, stir until the sugar starts to dissolve, add Strawberries, stirring almost continuously, until a light syrup is formed. Take a potato masher and mash Strawberries one layer at a time. Add rhubarb and pectin, continue stirring. On Med heat, bring mixture to a boil, let boil two minutes and turn heat off.
I place a large bath towel on my counter, to sit my hot jars on. Use a ice cream scoop or ladle to fill jars 3/4 of the way full. You have to leave room at the top, for proper storing.
Wipe the rims of your jars with a fresh, clean dish cloth. If the rims are not clean, the jars won't seal properly. After all jars have lids and rings, tighten each jar lid again, to ensure the lids are sealed tight. Place jars in jam jar basket and place in stock pot of boiling water. Let boil for five minutes. Remove and place on towel, dry off tops, with dry dish towel.
I am determined to take advantage of the perfect weather and all of the Farmers Markets this Fall. The leaves will be falling soon and before we know it, Winter will be here. Get out and find some fun fall things to do. Some places offer Corn Mazes, challenge yourself to find your way through one or take advantage of the Farmers Markets.
When I was a kid, I loved to go out and collect leaves, until I had several colors. I would place them in between waxed paper, cover it with a towel and iron it, carefully, then hang them in the window. It was always a fun Fall art project.
My next jam session will be, making Blackberry Jam, stay tuned for recipe to come.
Happy Fall everyone!
Bobbie
XoXoXo
Comments
Post a Comment