More jam making today. I went to the local farmer’s market yesterday, and there’s still a glut of beautiful rhubarb. I seriously can’t resist rhubarb when its in season, so I end up buying it, and then deciding what to make with it. I have my eye on a yummy looking rhubarb crumble recipe, but no occasion for which to make such a decadent dessert. So I settled on Strawberry Rhubarb Jam, a favorite of mine.
Today’s jam experience was shockingly uneventful. After the Strawberry Jam Disaster, I had braced myself for the worst. It pays to put into practice the lessons you’ve learned from previous mistakes. Here are modifications that helped make today a success:
- I did NOT double the recipe. I did have extra strawberries and rhubarb, but I resisted the urge to up the recipe. Instead, I turned the excess produce into a simple Strawberry/Rhubarb sauce to be enjoyed as dessert after dinner.
- I used a LARGE, NON-STICK pan. I don’t know if it was my mixing technique, or my heightened attentiveness, but I didn’t have any problem with anything burning to the bottom of my pan. And my husband thanks me for that.
- I did NOT leave the pan unattended after the sugar was added, even for a second. Seriously, I’d rather turn my back on a 2-year-old that had just washed down a bag of gummy worms with a triple-shot of espresso. The recipe calls for bringing the jam to a hard boil for a solid minute. And let me tell you folks, that is just about the longest minute of your life. Holding your breath, praying to the Flying Spaghetti Monster to that your pot won’t boil over and ruin your cook top.
The jam turned out wonderfully. I gave a little taste to Greg and he said it was delicious. Like a great strawberry jam with just a bit of kick. I agree, delicious!
And as I mentioned before, I had about a cup extra of each ingredient. I threw them together in a sauce pan, added about 2/3 cup of sugar, and simmered until the rhubarb broke down. Basically like the jam without the pectin. Tasty!
Recipe for the Jam after the jump. Plus the obligatory disclaimer…If you’re going to do any canning, get a reputable book and read up on it. Safety and sterility are key, so don’t just go making up these recipes!
Strawberry Rhubarb Jam (from the Ball Complete Book of Home Preserving)
Makes 6-7 – 8 oz jars
2 cups crushed hulled strawberries
2 cups chopped rhubarb
4 Tbsp lemon juice
1 package (1.75 oz) pectin
5 1/2 cups sugar
Combine the strawberries, rhubarb and lemon juice in a large stainless steel pot (I used a non-stick coated dutch oven). Stir together over medium-heat, then add the pectin. Whisk the pectin into the mixture thoroughly and bring to a boil. Add the sugar all at once (you must pre-measure the sugar and have it sitting in one bowl). Stir vigorously and bring to a hard boil for one minute.
*Becky’s note: to more completely soften the rhubarb, I simmered it over medium heat after I added the sugar, putting off the boil, for about 3-5 minutes. If you bring it straight to a boil, I don’t know if the rhubarb would get soft enough. Also…DO NOT TURN YOUR BACK ON THE JAM AT ANY POINT. IF YOU DO, IT WILL INJURE YOU, KICK YOUR PETS AND STEAL YOUR JEWELRY.
After the jam has boiled for one solid minute, remove from heat and skim off the foam with a large spoon. Immediately ladle into prepared and sterilized jars. Process at a rolling boil for 10 minutes.