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.

Today started out innocently enough.  I had bought a few pounds of strawberries  with the idea of making strawberry jam.  I’ve tried my hand a few times at canning with mixed success.  So I decided to use the VERY FIRST recipe in my Ball “Complete Book of Home Preserving”.  Its the first recipe in the chapter called “getting started”.  As in, if you can’t get this down, please put down your canning pot and step away from the kitchen.  Well, I was feeling pretty good about myself.  I’m no beginner, I’ve done this whole canning thing at least 4 times.  And I have all of these strawberries…so I’ll double the recipe   No problem.  My husband goes through lots of strawberry jam, so I thought it was a fabulous idea.  Less work, more jam…right?

I was wrong.  Very, very wrong.  Tragically wrong.

First things first.  When canning, cleanliness is probably the most important thing.  I always wash my new (or previously used) canning jars, lids and rings in hot soapy water before use.  Get this done first thing and just set the jars aside to dry on a clean drying towel.  Don’t take the time to dry them because you’ll just be putting them in the canning pot to heat before use anyway.

Cleaning the Gear

Here’s the ultra simple (single) recipe from the Ball Home Preserving book:

7 cups granulated sugar
8 cups whole strawberries (5 cups crushed)
4 Tbsp lemon juice
1 package (1.75 oz) regular powdered fruit pectin

Next, I started preparing the strawberries. Wash under running water, remove leaves, stems and hulls, and them chop them and half and put them in a pie dish.  Crush with a potato masher, then transfer the mashed strawberries to a liquid measuring cup.  Measure out 5 cups into a LARGE stainless steel pan.  And on this point, I am more serious than I have ever been.  You want to only fill the pot about half way max, including the volume of the sugar which you have yet to add.  Don’t push it, or you’ll be sorry.

Once you have all of the strawberries in the pot, add the lemon juice (its OK to use bottled) and the package of powdered pectin.  Now a note on the pectin.  I’ve never used it before, so the experience was new to me.  I ended up having major issues with something burning to the bottom of the pan.  I’m thinking that the pectin was to blame for this.  It formed a solid black layer on the bottom of the pan that my poor husband later spent about 45 minutes cleaning with S.O.S. pads.  I don’t know if the use of liquid pectin would solve this issue.  I’d be happy to hear suggestions/tips on this issue.

Bring this mixture to a boil, then add the sugar.  You knew that jam was sugary right?  Like, mostly sugar.

Sugar Added

And here’s where it all went down hill.  The directions were deceptively simple.  “Stir in the sugar and bring the mixture to a boil.  Boil for 1 minute, then remove from the heat and skim the foam off the top.”  Straight forward, no problem.

Well, what the directions don’t mention is that once the sugar is integrated and the mixture starts to boil, the volume expands immensely and QUICKLY.  It all happened before I knew it. Here’s a play by play of the 30 seconds that ruined our morning.  My poor husband (who is plagued by the moment with terrible allergies) was relaxing on the couch watching TV.

Me: Greg? I think I need some…OH GOD!

Greg: What, what’s happening??

Me: OH MY GOD…OH MY GOD!!! GET IN HERE, NOW! (its rare that I need to use caps lock and bold all at once)

Greg scampers into the kitchen as I am lifting the pot with about 20 pounds of boiling over, molten jam from the stove to the sink.  The boiling jam of course runs all over my hands during the transfer and slops a good portion of it onto our floor, rug and cabinets.  I apologize profusely for not having more photos of this disaster, but as you can imagine, taking photos was not really on the forefront of my mind at this point.  Here’s the floor between the stove and sink.

At this point, I took about 4 seconds to evaluate the damage and come up with a new plan of action.  I shoved my poor husband (in shock at this point) aside and grabbed my next largest sauce pan (and another little sauce pan to use as a ladle) from the cabinet.  I transferred a sensible volume of the boiling jam from the boiled over pot to the new pot and put it back on the stove.  I may have destroyed our kitchen and a $200 pot, but I’ll be damned if I’m going to waste the jam too. And here is the aforementioned black crap stuck to the bottom of the pan.  Poor Greg was literally sweating by the time he finished cleaning this pot to a gleaming shine.

I proceeded to boil the jam and can it as if the rest of our kitchen wasn’t on fire.  Once the first small batch was done, I poured the second batch into the sauce pan, boiled that and canned it too.  So in the end, I got 8 pints of preserved strawberry jam

Strawberry Jam

The strawberry solids appear to have settled to the top, so when they are first opened to use, a good stir should fix that problem.  The jam did set though, whatever pectin didn’t burn to the bottom of our pan seems to have done its job.

Greg is pretty much done with my canning hobby at this point.  But I’m not.  Every time I can something, I learn something, so I can only assume it will get easier at some point!

Lessons learned today:

• Do not double canning recipes, especially jams, unless you have a sauce pan the size of a kiddie pool.
• Once sugar is added to something, boiling it causes the volume to increase by leaps and bounds.
• Powdered pectin very well may burn to the bottom of your pan. I need to read up on how to fix this issue.

And here is my disclaimer on canning: If you want to preserve food, please get yourself a good cookbook dedicated to canning, I really like the Ball book mentioned above, and follow the directions carefully.  Obviously preserving food can be frought with issues and you must pay attention to cleanliness, acidity of the food, altitude and many other issues.  Read up on it!