Ingredients with Measurements:
- 4 cups rhubarb, chopped
- 4 cups strawberries, hulled and chopped
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1/2 teaspoon butter
Special equipment needed:
- Large pot
- Canning jars with lids and rings
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the rhubarb, strawberries, sugar, and lemon juice. Stir well.
2. Let the mixture sit for about 30 minutes to allow the sugar to dissolve and the fruit to release its juices.
3. Place the pot on the stove and bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Add the butter to the pot and continue to boil the mixture for about 20-25 minutes, or until it thickens and reaches the gel stage (220°F on a candy thermometer).
5. Remove the pot from the heat and skim off any foam that has formed on top.
6. Ladle the hot jam into hot, sterilized canning jars, leaving 1/4 inch of headspace.
7. Use a bubble remover tool to remove any air bubbles from the jars.
8. Wipe the rims of the jars with a clean, damp cloth and place the lids and rings on top.
9. Process the jars in a boiling water bath canner for 10 minutes.
10. Remove the jars from the canner and let them cool on a towel-lined countertop for 24 hours.
11. Check the seals on the jars and store them in a cool, dark place for up to 1 year.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Gel stage: 220°F
Serving size:
This recipe makes about 8-10 half-pint jars.
Nutritional information:
Serving size: 1 tablespoon
Calories: 50
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 13g
Sugars: 12g
Protein: 0g
Substitutions for ingredients:
- You can use frozen rhubarb and strawberries if fresh is not available.
- You can substitute lime juice for lemon juice.
- You can use a vegan butter substitute if desired.
Variations:
- Add a teaspoon of vanilla extract to the jam for a subtle flavor boost.
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Add a tablespoon of balsamic vinegar for a tangy twist.
Tips and tricks:
- Use a candy thermometer to ensure that the jam reaches the gel stage.
- Stir the jam frequently to prevent it from burning on the bottom of the pot.
- Use a canning funnel to make it easier to fill the jars.
- Make sure the jars are hot before filling them with hot jam to prevent them from cracking.
- Label the jars with the date and type of jam for easy identification.
Storage instructions:
Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
To reheat the jam, simply remove it from the jar and heat it in a small saucepan over low heat until warmed through.
Presentation ideas:
Serve the jam on toast, scones, or biscuits.
Garnishes:
Garnish with fresh strawberries or rhubarb slices.
Pairings:
Pair the jam with a cup of tea or coffee.
Suggested side dishes:
Serve the jam with a side of yogurt or cheese.
Troubleshooting advice:
- If the jam doesn't set, you can reheat it and add a packet of pectin to help it gel.
- If the jars don't seal properly, you can reprocess them in the water bath canner or store them in the refrigerator.
Food safety advice:
- Always use clean, sterilized jars and equipment when canning.
- Follow proper canning procedures to prevent the growth of harmful bacteria.
- Discard any jars that show signs of spoilage, such as mold or an off odor.
Food history:
Strawberry and rhubarb jam is a classic combination that has been enjoyed for generations.
Flavor profiles:
This jam is sweet and tangy with a bright, fruity flavor.
Serving suggestions:
Serve the jam as a spread on toast, scones, or biscuits.
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