If you like strawberry rhubarb pie
as much as I do
you will love this luscious strawberry rhubarb jam.
Local berries are starting to appear in farmers’ markets
and local fruit stands,
and rhubarb is at the height of it’s season, so it’s jam time!
This is the perfect little gem to tuck into holiday gift baskets
or to use as a hostess gift on special occasions.
Who wouldn’t be happy to receive a gift
of a jar of homemade jam and a loaf of homemade bread?
The holidays seem like they are years away right now, but I know when they arrive
I will be happy that I thought ahead
and made several cases of this beautiful jam.
I don’t think there is a more appreciated gift than something from our kitchens.
- • 4-1/2 cups diced rhubarb
- • 4-1/2 cups sliced strawberries
- • 2 tablespoons orange juice
- • 2 1.75 ounce packages powdered fruit pectin
- • ½ teaspoon butter
- • 10 cups white sugar
- • 12 half-pint canning jars with lids and rings
- Place rhubarb, strawberries, orange juice, fruit pectin and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy) Stir the fruit mixture to help the juices start flowing and add sugar, one cup at a time, stirring constantly, until the sugar is dissolved and the juice is starting to simmer. Turn up heat to medium high, bring the mixture to a full rolling boil and cook and stir for 1 minutes. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot jars, filling to within ¼ inch of the top. Wipe the rims of the jars with a moist paper towel to remove any fruit residue. Top with lids and screw on the rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don’t move the jars until cool.