| The arrival of June means strawberry season, and since I'm typically already up to my elbows in rhubarb jam, the next logical canning project for me is strawberry rhubarb jam. A beginning-of-summer strawberry rhubarb pie is one of my favorite dessert recipes, and to me, this jam is like having a slice without all the extra calories. I love to spread it on toast as well, or make sunflower butter or nutella and jam sandwiches for lunch (peanut butter would also be fabulous, if you don't have a peanut allergy like I do). It's also one of my favorite jams for using in my own homemade fruit on the bottom yogurt. Do you have a type of preserve that you consider to be a classic combination? I'd love to hear about it! Ingredients - 3 cups strawberries
- 3 cups rhubarb
- 4 tablespoons lemon juice
- 1 3/4 ounces powdered pectin
- 5 1/2 cups sugar
Directions - In a large sauce pan, combine the strawberries and rhubarb. Crush the mixture together (I use my potato masher), and then add in the lemon juice. Bring to a boil and then let simmer, stirring frequently, until the rhubarb breaks apart.
- Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
- Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
- Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.
- Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
- Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you'll hear a popping noise as they do). Makes 7-8 eight-ounce jars.
via Food Fanatic http://www.foodfanatic.com/2013/06/strawberry-rhubarb-jam-a-classic-combination/ |
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