Tuesday, June 26, 2012

Strawberry Rhubarb Jam

One of my Dad's favorite recipes from my Grandma Lyon was her strawberry rhubarb jam.  I don't remember it specifically, but I do know it was good!  When Mom and I take trips to the Downtown Farmer's Market here in Des Moines, we try to search out some jam to rival Gradma's. Dad likes them but he always says they're just not as good. 
This year Mom and Dad's rhubarb plant in their garden produced a whole bunch of stalks! They just kept growing! Mom decided to try her hand at making some jam and see how it would measure up.  The recupe she used was a simple, straight forward one but it worked out great!

She learned a new tip from someone she works with to help the jars seal. After tightly securing the lid, flip the jar upside down and cover with a towel. 
They all sealed tight! Try it the next time you preserve your bumper crops!

I didn't hear Dad's final approval of how it measured up to Grandma's jam, but I gave it two thumbs up!!
Strawberry Rhubarb Jam
Adapted from kraftrecipes.com
4 cups prepared fruit (buy about 1 qt. fully ripe strawberries and 1-1/2 lb. fully ripe rhubarb)
1/2 cup water
1 box SURE-JELL Fruit Pectin
6 cups sugar, measured into separate bowl

1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
2. Remove stems from strawberries; discard stems. Crush strawberries thoroughly. Measure exactly 2-1/4 cups prepared strawberries into 6- or 8-qt. saucepot. Finely chop unpeeled rhubarb. Place in medium saucepan. Stir in water. Bring to boil. Reduce heat to medium-low; cover. Simmer 2 min. or until rhubarb is tender. Measure exactly 1-3/4 cups prepared rhubarb into saucepot with strawberries; mix well.
3. Stir pectin into prepared fruit mixture in saucepot. Add butter; stir. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
4. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Note: Sugar could be scaled back 1/2-1 cups, if you would like. Mom reduced it by 1/2 cup and I think it would have been fine taking back even a little more.

1 comment:

  1. That jam looks fab! Please drop me a line on ca4ole@gmail.com if it is ok with you if I link to it on my blog, Carole's Chatter. Cheers


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