Get ready to transport your taste buds to a world of nostalgic, homemade deliciousness! This isn't just another jam recipe—it's a cherished family treasure that transforms ordinary strawberries and tangy rhubarb into a magical, spreadable symphony of flavors. Imagine capturing the essence of summer in a jar, with a recipe passed down through generations that will make your breakfast toast sing and your desserts dance with pure, unadulterated joy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 jars
Ingredients
- 2 cups strawberries, hulled and chopped
- 2 cups rhubarb, chopped
- 4 cups sugar
- 1/4 cup lemon juice
- 1 package pectin
Instructions
- Begin by preparing your ingredients. Hull and chop the strawberries into small pieces, ensuring they are roughly uniform in size. Chop the rhubarb into similar-sized pieces, about 1/2 inch long.
- In a large mixing bowl, combine the chopped strawberries and rhubarb. Stir gently to mix the fruits together.
- Add the sugar to the fruit mixture, ensuring it is evenly distributed. Let the mixture sit for about 10 minutes, allowing the juices to start releasing from the strawberries and rhubarb.
- While the fruit is macerating, prepare your canning jars. Wash the jars and lids in hot, soapy water, then rinse thoroughly. Place the jars in a boiling water bath to sterilize them for about 10 minutes. Keep them warm until ready to use.
- After the fruit has rested, transfer the mixture to a large pot. Add the 1/4 cup of lemon juice and the package of pectin to the pot. Stir the mixture well to combine all ingredients.
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly. Once boiling, continue to cook for about 1 minute, allowing the pectin to activate and the mixture to thicken.
- After boiling, remove the pot from heat. Skim off any foam that has formed on the surface of the jam using a spoon.
- Carefully ladle the hot jam into the prepared sterilized jars, leaving about 1/4 inch of headspace at the top of each jar. Wipe the rims of the jars with a clean, damp cloth to remove any residue that could interfere with sealing.
- Place the sterilized lids on top of the jars and screw on the metal bands until they are fingertip-tight. Do not overtighten, as air needs to escape during processing.
- Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. The water should cover the jars by at least an inch. Start timing once the water returns to a boil.
- Once the processing time is complete, carefully remove the jars from the water bath using jar tongs and place them on a clean kitchen towel or cooling rack. Allow the jars to cool completely at room temperature, which may take several hours.
- After the jars have cooled, check the seals by pressing down in the center of each lid. If it doesn’t pop back, the jar is sealed properly. Store any unsealed jars in the refrigerator and use them within a few weeks.
- Label the sealed jars with the date and contents. Store the jam in a cool, dark place. Enjoy Grandma Soffia's Strawberry Rhubarb Jam on toast, in desserts, or as a delicious addition to your favorite recipes!
Tips
- • Use fresh, ripe strawberries and crisp rhubarb for the most vibrant flavor • Make sure to sterilize your jars thoroughly to ensure food safety • Don't rush the cooking process—letting the pectin activate properly is key to perfect jam consistency • Use a candy thermometer if you want extra precision in reaching the right jam set • Allow plenty of cooling time for proper sealing and flavor melding • Store your jam in a cool, dark place to maintain its incredible taste and texture • For best results, use within 12-18 months of canning
Nutrition Facts
Calories: 80kcal
Carbohydrates: 20g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
