Sunday, June 25, 2017

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 

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
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

39 comments:

  1. Look delicious I love strawbrrry jam ! with rhubarb have to be amazing!

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    1. Thanks Gloria, i really liked this combo, one of my favorites.

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  2. Beautiful! I am determined to not miss another month and am picking up a couple cases of strawberries tomorrow.

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    1. Thanks Inger, I should of made more, I gave one jar away and we already finished the rest.

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  3. A classic combo! The homemade jam tastes so good.

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    1. Thanks Angie, I think so too, you can't beat homemade.

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  4. Your Strawberry Rhubarb Jam looks scrumptious. English muffins are the perfect vehicles for supporting perfection!

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  5. I'm going to try this flavour combination in summer. I am only canning one jar per challenge as I don't have enough space for more.

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    1. Checked out your post about your kitchen looks like it is coming along nicely Tandy, thanks!

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  6. I love this project and this beautiful combination! I know you will enjoy this jam, as would I!

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    1. Thanks Tricia, i am learning so much, finally feeling more comfortable with the process.

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  7. I have made NO jam this summer. Must remedy that soon. Love the combo of flavors here. Thanks for a great recipe.

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    1. Thanks Debra, obtained this recipe from Marisa, she really knows what she is doing.

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  8. I'm not a huge fan of strawberry jam as it's often too sweet. But the addition of rhubarb sounds so delicious!

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    1. Thanks Liz, I know exactly what you mean the rhubarb is just tangy enough to offset the extra sweetness.

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  9. I love strawberries and rhubarb together, such a great combination!

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    1. Thanks Caroline, after making this jam I do too, they offset each other nicely.

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  10. I love making homemade jams - in fact, when notification of this email came in I was making homemade greengage plum jam! I hope rhubarb is still available here. I know the season has passed but AJs may still have some!

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    1. Wow!! that sounds fabulous David, plum is next on my list. I bet it is delicious!

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  11. Strawberry rhubarb is a lovely combo. Love how vibrant and luscious this strawberry rhubarb jam looks. I love homemade jams, but I don't why I don't make jam often. I guess I should start making jams at home.

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    1. Hi Anu, for me making jam in the beginning seemed like so much work, now that I am more comfortable with the process it is much easier. I still have so much to learn.

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  12. This jam looks divine on the toasted English muffins, Cheri! You are becoming a pro with jam-making and canning, I'm sure. So fun to learn something new. Enjoy your jam!

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    1. Thanks Monica, repetition is certainly helping me become more familiar with the canning process, much easier now.

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  13. What a gorgeous jam, just look at that color! I bet it tastes amazing too!

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    1. Thanks Balvinder! appreciate you stopping by.

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  14. A most lovely jam! I do find that plain strawberry jam tends to be overly sweet, the addition of rhubarb is divine!

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  15. Strawberries and rhubarb do marry well, don't they? This sounds like terrific jam -- and who can resist jam? I sure can't! Good stuff -- thanks.

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    1. Thanks John, I've been eating alot of toast with jam lately;)

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  16. I LOVE strawberry rhubarb jam! There's a local company here that makes a great one but I really need to try making it myself!

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    1. Thanks Ashley, it really is easy once you get the hang of it.

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  17. Strawberries and rhubarb are, to me, a match made in heaven but I never thought of pairing them in jam. Yum!! Sounds wonderful!

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    1. Thanks Chris, we really enjoyed this one, in fact it's already gone;)

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  18. i thought about participating in this, and now i wish i had--i'd love to feel more comfortable with canning! your jam looks so lovely, and i believe it's the first strawberry rhubarb version i've ever come across!

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    1. Hi Grace, it's a fun challenge and I think she had a similar challenge the year before. The challenge this month is hot pack canning and my first attempt was not so successful:( but will try again.

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  19. I love strawberry and rhubarb together and great in a pie ;) this jam sounds lovely and with a little less sugar is always a good thing. I too make small batches of jams I just find I never tire of it because its gone before I can get bored with it!

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    1. Small batches work the best for me too! thanks for stopping by Emma!

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  20. I love the combination rhubarb-strawberry jam. Yours looks wonderful and it has so much less sugar than the regular jam. I like that.

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