Strawberry-Rhubarb Jam
- 2 cups strawberries, crushed one layer at a time (that’s one pint from the market)
- 1½ cups rhubarb (2-3 stalks) cut lengthwise and then thinly sliced
- 6½ cups sugar (I know … it’s a lot!)
- 1 pouch liquid CERTO (i.e. pectin)
DO NOT DOUBLE! Jam doesn’t work that way. Small consistent batches are the way to go. This recipe yielded 6 cups.
- Be sure to prepare the sterilized jars, rings and lids in advance (250 mL is ideal for jam or or 125 mL if they are gifts) and don’t forget to include the ladle and funnel (note to self)! This time I followed the CERTO method and baked the jars at 225F for 10 min, and kept them warm until filling time. Lids were still boiled in water.
- Add fruit and sugar. Bring to a rolling boil. Boil hard for one minute, stirring constantly. Remove from heat.
- Add in CERTO and stir for 5 min. Skim foam, if necessary into a bowl (tastes great on it’s own). This steps ensures the fruit is evenly distributed.
- Fill hot jars, leaving 1/4 inch headspace. Add lids/rings and process for 10 minutes in a water bath.
It was runny like the raspberry jam but the foam set, so I had confidence it would be okay. It tasted so good, I made a second batch, this time using low-sugar pectin to see the difference:
- 2 cups (500 mL) crushed hulled , (4 cups/1 L whole)
- 2½ cups (625 mL) chopped rhubarb
- 1 pkg (49 g) light pectin crystals
- 2¾ cups (675 mL) granulated sugar
- Pour strawberries and rhubarb into large Dutch oven.
- Combine 1 pkg (49 g) light fruit pectin crystals with 1/4 cup (50 mL) of the sugar; stir into pan. Bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar; return to full rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam.
- Using sterilized metal funnel and 1/2-cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with hot lids; screw on bands fingertip tight. Process in boiling water canner for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.
I didn’t mash the strawberries as much this time, so there was less liquid and the yield was only 4 cups, not 5. A bit disappointing because I like this one even better – tastes less like candy (I love the way Steve described it) and jelled almost immediately. A definite keeper for next year and a perfect hostess gift!
Steve asked about the cost (comparing it to the triple berry raspberry jam at the grocery store). I figured $7 for the strawberries, rhubarb was of course free, the pectin is $2.19 for a pack of crystals or $3.29 for a twin pack of liquid CERTO. Sugar was $2.69 for a bag, which I figure will last me about 5 batches of jam. I reuse the jars year over year and mostly give them as gifts to family and friends so I know they’ll be returned for a refill, so that’s a sunk cost. I figure for two batches that’s $1.30 per cup. Can’t complain about that, but it’s not too much cheaper than the store bought jam, just less preservatives.
