Strawberry Rhubarb Jam #fijchallange

We are now in the sixth month of our year-long food preservation Mastery Challenge hosted by Marisa of the popular canning blog, "Food In Jars". This month we are focusing on jam making. I decided upon a small batch of a conventionally sweetened low sugar recipe using strawberries and rhubarb. Quite a mouth full I know, but what it really boils down to is a small batch of jam made with a smaller amount of traditional cane sugar. This is the first time I worked with a strawberry rhubarb combo and I after tasting the finished product it won’t be the last. It’s amazing how the two flavors meld together in such unity as you have the sweetness of the strawberries mingling with the tartness of the rhubarb.

Since starting the foodinjars mastery challenge I found that I am becoming more comfortable with the canning process. If I’m having any problems there is a gang of like-minded people that are doing the same thing to bounce problems off of and I can always check out Marisa’s site or her facebook page. I now look at seasonal fruits a little differently too, in terms of combining different flavors, herbs and even spices. Preserving small batches are more desirable while I’m learning the ropes, so to speak. There is something about transforming fruit from it’s natural form into something that you can share with others all year round. Jam makes great hostess gifts too!

This recipe has been barely adapted from the Food52 Website by featured writer, Marisa McClellan.

Yield: Makes 3 1/2 half pints jelly jars Author: Cheri

Strawberry Rhubarb Jam

INGREDIENTS:

• 1 pound strawberries, cleaned, hulled and halved
• 1 pound rhubarb stalks, cleaned cut into 1/2 inch cubes
• 1 1/2 cups granulated sugar
• 1/2 lemon juiced

INSTRUCTIONS:

1. Place the prepared fruit in a medium-sized glass bowl and cover with sugar and lemon juice. Stir to combine and cover with clear plastic wrap. Let the fruit sit for at least an hour, until the juices are flowing.
2. When you're ready to cook the jam, prepare a water bath canner and place three half pint jars, three new canning jar lids and rims and bring to a boil, reduce heat and let simmer approx. 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel.
3. Pour fruit and all the liquid into your jam pot and place it over high heat. Marisa recommends using a 12-inch, stainless steel skillet, for small batches but any low, wide, non-reactive pan will do.
4. Bring the fruit to a rapid boil and stir regularly. Over high heat, this jam should take 8 to 12 minutes to cook. Jam will thicken quickly. (You can tell that it's ready when you draw your spatula through the jam, and it doesn't immediately rush in to fill that space). Also jam makes a vigorous sizzling noise when stirred.
5. Fill each jar with hot jam, leaving at least 1⁄2" of space at the top. Wipe rims, place lids on jars, and secure ring bands. Process in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not the moment the jars go into the water bath). When time is up, remove jars from canner and set them on a dish towel to cool. You will hear the lids on the jars start to pop soon after. Test the seals by grasping the edges of the lid and lifting the jar. If the lids hold tight, the jars are sealed. If any of the seals are compromised, refrigerate and eat right away.

Created using The Recipes Generator