Canning season is my most favorite season- and one of the longest ones for me, second only to winter ;). I typically start in June and don’t stop until after deer season closes in November, loving it all the while. And it always begins with strawberry-rhubarb jam when the strawberries are ripe and the rhubarb is ready.
Today I’d like to share with you my homemade strawberry rhubarb jam canning recipe and process. If you’ve never tried this delightfully flavorful jam with some butter on toast…you are sorely missing out!
What You Will Need:
-4 cups strawberries, washed and stemmed
-2 cups chopped rhubarb**
-1/4 c. lemon juice
-1 box pectin
-5 1/2 cups sugar (measured into a bowl prior to making your jam)
-2 cups chopped rhubarb**
-1/4 c. lemon juice
-1 box pectin
-5 1/2 cups sugar (measured into a bowl prior to making your jam)
– boiling water canner, canning jars, lids, bands, lid lifter, jar lifter, funnel
**If you are using frozen rhubarb, keep in mind that it will shrink upon thawing. Plan on pulling 4 cups rhubarb from the freezer; thaw and then measure the 2 cups needed.**
Step 1:
Crush strawberries and place in heavy stock pot. Add rhubarb to stock pot with the strawberries. Add lemon juice and pectin. Heat on high heat until you reach a full rolling boil (a boil that does not stop when stirred). I stir pretty much constantly to avoid any burning to the bottom of the pot.
Step 2:
Once you’ve reached a full rolling boil, quickly stir in your sugar. Return to a full rolling boil and boil for 1 minute, stirring constantly.
Step 3:
Remove from heat, skim foam from the top.
*Tip: if you let your jam sit for 5 minutes prior to filling your jars, you will keep the fruit from floating to the top.
*Tip: if you let your jam sit for 5 minutes prior to filling your jars, you will keep the fruit from floating to the top.
Step 4:
Ladle into prepared jars (I wash mine in hot soapy water and then set in the oven at 200 degrees while I’m making my jam). Fill your jars to within 1/4 inch headspace, wipe jar rim and threads. Cover with lid (I prepare my lids by placing them in a bowl of boiling water to soften the seals) and tightly screw on band (I use one strong turn- I don’t crank on it any additional times).
Step 5:
Place jars into elevated rack of your boiling water canner. Slowly lower the rack into the boiling water, and once settled at the bottom you should have 1-2 inches of water over the tops of your jars. Cover the canner and boil for 10 minutes.
Step 6:
Shut off heat, raise the rack, and carefully remove your jars using a canning jar lifter. Set upright on a towel to cool. Once they are cool, check that your jars have sealed by pressing on the middle of the lid. If the lid springs back, you did not get a proper seal- be sure to put that one in the refrigerator (unless you prefer to reprocess.)
Let jars sit at room temperature for 24 hours before storing in a cool, dry, dark place.
Let jars sit at room temperature for 24 hours before storing in a cool, dry, dark place.
