Homemade Strawberry Rhubarb Jam (No Added Pectin)

Strawberry Rhubarb Jam

Every summer, my family and I go up to Madison, WI and spend the day. We sit behind the Union, walk and shop up and down state street and of course eat Orange Custard Chocolate Chip ice cream from Babcock Dairy.

This year we went to the farmers market and I bought a lot of rhubarb! So I randomly decided to make strawberry rhubarb jam. I guess not so randomly decided, since my Rhubarb Bread with Streusel Topping recipe has been such a hit, thanks to you guys! So I had to post something else with rhubarb! Any ways, I don’t have too much to say, other than it is damn good and really easy to make.  People assume canning will be a painful process.  If you enjoy jams, then I recommend you try canning at home.  Even a beginner in the kitchen will have an easy time!

What you will need:
1 Stock Pot
1 Sauce Pan
Jar Lifter or Tongs w/ Rubber Ends
Potato Masher
(2) 1 C. NEW Mason Jars or (1) 2 C. NEW Mason Jar
2 Clean Towels
24 Hours of Patience

Strawberry Rhubarb Jam Recipe (Makes 2 Cups):
1 3/4 C. Small Diced Rhubarb
1/2 C. Small Diced Strawberries
1 1/2 C. Sugar

Instructions:
1. In a tall stock pot, fill with water and allow to come to a boil.

2. While the stock pot is heating up, chop your rhubarb and strawberries. In a sauce pan on medium heat, toss the rhubarb and strawberries with sugar. Stir frequently. Allow to come to a boil, it will start foaming. When foam starts, reduce heat to low. You should always see some bubbles appear at the surface, if not, raise your heat. Stir frequently and simmer on low for 15 minutes.

3. In the stock pot, sterilize the mason jar lids in simmering water for 5 minutes. Set aside on a clean towel. Place another towel over the sterilized lids.

4. After 15 minutes, the fruit should start looking translucent. At this point take the potato masher and mash the fruit. The mixture will thicken. Allow to simmer on low for 15 to 20 minutes. Stirring frequently. After 15 to 20 minutes, the jam should have thickened/reduced.

5. Take the glass mason jars and place in the boiling water for 5 minutes. Remove from the water and pour the hot jam into them, leaving just a little room from the top. Place the lids on the jars and tightly secure them on.

6. Place the filled jars in the boiling water, with 1 to 2 inches of water above the jars. Boil for 10 minutes. Remove jars and place on a towel and let cool for 24 hours. If you can press the top of the lid and it springs back, then it hasn’t been sealed properly and must be boiled for an additional 10 minutes.

Note: Once you have canned, you can’t use the lids again for future canning.

Strawberry Rhubarb Jam without added pectin

Thanks for reading! Can on! 🙂

xo,
Marlee

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