Summer is in full swing and that means our crops are flourishing, harvesting is happening on the daily, and food preservation has begun. We’ve already canned a few Springtime goodies, but with summer here and the berries abundant, let the jamming begin.
When it comes to making jam, in past years we have always depended on the generosity of my Mimi and her willingness to share Rhubarb. This year, not only did she once again share with us her harvested rhubarb, she went a step further and donated a box full of rhubarb roots with which we transplanted onto the homestead. Less than 2 weeks after transplanting the rhubarb roots on our corner plot, we were thrilled to see new leaf growth. I quite honestly jumped with joy seeing the baby rhubarb leaves coming up (mainly because I didnt expect to see new growth until next Spring).
With the addition of rhubarb on the homestead and our 2 strawberry plants already in full production, we knew it was time to make a homestead FAVORITE: Strawberry Rhubarb Jam.
Although most jam recipes call for Fruit Pectin as a thickener, we at the homestead prefer to skip the pectin in this particular jam (Rhubarb has a thickening effect on it’s own when cooked down, so the fruit pectin is unnecessary). Unless, of course, you like your jam extra stiff…in that case, add the pectin.
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Either way, enjoy the recipe, and happy canning.
Strawberry Rhubarb Jam
5 cups rhubarb, cut into 1/2 inch chunks
5 cups sugar (we use raw, organic)
5 cups strawberries, halved
Zest of 1 lemon
1/4 cup lemon juice (2-3 lemons)
10-8oz canning jars
In a large bowl, mix together the rhubarb and sugar, allow to sit for 2 hours.
While the rhubarb and sugar are doing their thing, steralize your canning jars and lids in boiling water for 5-10 minutes, set aside.
In a large stock pot, mix together the rhubarb, sugar, strawberries, lemon zest and lemon juice. Bring to a full rolling boil making sure to dissolve the sugar. Lower heat to medium and continue to boil for 20-25 minutes or until thickened. Be sure to stir frequently to prevent burning. Using a candy thermometer, the jam mixture should reach 220°.
Remove from heat, skim off any foam and pack jars allowing 1/4 inch headspace.
Lid the jars and process in a bath canner for 10 minutes.
**Make sure that the 10 minute bath timer does not start until the water is at a full boil.
Remove from bath canner and allow to cool for 24 hours.
Voila! Homemade scrumptious Strawberry Rhubarb Jam.
Let us know what you think.