We Be Jammin!
My cousin gave me a jar of homemade strawberry-rhubarb jam last fall. I had forgotten about it until around Christmas. I opened it and used it with peanut butter for breakfast. It immediately brought me back to my childhood days camping with my Aunt Susie. She always brought this type of jam! It was terrific. I hoarded the entire jar! I even worked this jam into my Weight Watcher’s points! (It really is that good!)
Two weeks ago I was lucky enough to help Nancy (I was the chief bottle washer and strawberry cleaner) teach a group of 4-Her’s and their Mothers and Grandmothers. They made strawberry lemon preserves and apple jelly. I’m not sure who learned more—the kids or their Mom’s/Grandmothers? I learned how to substitute liquid pectin for powdered pectin. The jam was again—very yummy!
Since Christmas, my mind has been on this jam. So when a good friend offered me some rhubarb earlier this spring—I snapped it right up! I cleaned it and froze it. When strawberries went on sale last week—I dove in and made about 2 dozen jars of strawberry-rhubarb jam. It’s not the prettiest jam—but everyone at my house loves it—so I guess I’ll have to share! The best place to find SAFE canning recipes is either the Ball Blue Book or the USDA’s Complete Guide to Home Canning.
Here is the recipe I used—enjoy!
Strawberry-Rhubarb Jam
Recipe from the Ball Blue Book
- 2 cups crushed strawberries
- 1 package powdered pectin
- 2 cups chopped rhubarb
- ¼ cup lemon juice
- 5 ½ cups sugar
Combine strawberries, rhubarb, powdered pectin and lemon juice in a large sauce pan. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving ¼ inch head space. Adjust two-piece caps. Process 20 minutes in a boiling-water canner. (Time is adjusted for Omaha).
