Making and canning strawberry rhubarb jam at home is a delightful way to preserve the flavors of summer. This sweet and tangy spread is perfect for toast, desserts, or even as a filling for pastries. If you’ve ever wondered how to create this delicious jam, you’re in for a treat. This guide will walk you through the entire process, ensuring your homemade jam is not only tasty but also safe for long-term storage.
Overview
Strawberry rhubarb jam is a classic recipe that combines the sweetness of strawberries with the tartness of rhubarb. This unique flavor profile makes it a favorite among home canners. Preserving fruits and vegetables through canning is important because it allows you to enjoy seasonal produce year-round. Additionally, canning at home can save you money and reduce food waste.
Benefits of Canning Strawberry Rhubarb Jam
Making strawberry rhubarb jam at home has several benefits. First, you have control over the ingredients, allowing you to avoid preservatives and excessive sugar. Second, homemade jam can be customized to your taste; you can adjust the sweetness or add spices like cinnamon or ginger for a unique twist. Lastly, the satisfaction of enjoying something you’ve made yourself is unparalleled. Plus, homemade jam makes for thoughtful gifts!
Step-by-Step Guide to Making Strawberry Rhubarb Jam
Now that you understand the benefits, let’s dive into the process of making and canning strawberry rhubarb jam. This recipe yields about six half-pint jars.
Ingredients
4 cups fresh strawberries, hulled and chopped 2 cups rhubarb, diced 5 cups granulated sugar 1/4 cup fresh lemon juice 1 package (1.75 oz) fruit pectin (such as Sure-Jell) 1/2 teaspoon butter (optional, to reduce foaming)
Equipment Needed
You will need the following equipment:
Large pot for cooking Wooden spoon Canning jars (half-pint or pint) New canning lids and metal bands Jar lifter Canner or large pot for water bath Measuring cups and spoons Food thermometer (optional, for accuracy)
Preparation Steps
Start by washing your jars and lids in hot, soapy water, or run them through the dishwasher. Keep them warm until ready to use. In a large pot, combine the chopped strawberries and diced rhubarb. Stir in the lemon juice and let this mixture sit for about 10 minutes to release juices. Add the sugar to the fruit mixture, stirring well. Allow it to sit for an additional 10 minutes. Place the pot over medium heat and stir until the sugar dissolves. Bring the mixture to a rolling boil, then add the fruit pectin. Stir constantly for about 1-2 minutes until the mixture thickens. If using, add the butter to reduce foaming and stir well. Once the jam reaches a full rolling boil, boil for 1-2 minutes more, then remove from heat. Skim off any foam from the surface of the jam, if necessary. Pour the hot jam into the warm jars, leaving about 1/4-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw on the metal bands until they are fingertip-tight.
Tips & Best Practices
To ensure your strawberry rhubarb jam comes out perfectly, follow these tips and best practices:
Choosing the Right Ingredients
Use ripe, fresh strawberries and rhubarb for the best flavor. If you can’t find fresh rhubarb, frozen can be used, but make sure to thaw and drain excess water before adding it to the recipe.
Testing for Doneness
To check if your jam is ready for canning, you can perform the "spoon test." Place a spoonful of the jam on a cold plate and let it sit for a minute. Run your finger through the jam; if it holds its shape and doesn't run back together, it’s ready.
Water Bath Canning
After filling your jars, process them in a boiling water bath for 10 minutes to ensure they seal properly. The water should cover the jars by at least an inch. Adjust the processing time for your altitude if necessary.
Storage & Shelf Life Information
Once your jars have cooled, ensure the lids have sealed properly by pressing down in the center of each lid. If it pops back, it hasn’t sealed correctly. Store the sealed jars in a cool, dark place, such as a pantry or cupboard. Properly canned strawberry rhubarb jam can last up to one year. Once opened, refrigerate and consume within three weeks for the best quality.
Conclusion
Making and canning strawberry rhubarb jam at home is a rewarding process that allows you to enjoy a delicious treat while preserving the flavors of summer. With simple ingredients and a straightforward method, you can create a delightful spread your family and friends will love. So gather your strawberries and rhubarb, and give it a try—your taste buds will thank you! Happy canning!