Strawberry Rhubarb Jam
On Mother's Day, Jill and I decided to make some strawberry jam together. It was a rainy weekend, which we gladly embraced after a couple weeks of straight planting in the hot sun. Now that we are farming every single rainfall matters and is documented! That's a free day of crop watering, if you ask me. The rhubarb is abundant right now, something we have never had before. It was such a fun surprise to see pop up from the ground last month. What better way to spend a day celebrating each other than to cook up some jam together? Canning is something we dipped our toes into last year, and I think we have a lot more of it in the future.
Ingredients + Recipe
(fills 8 half pint jars)
- 10 cups rhubarb, chopped into half inch sections
- 4 cups strawberries, diced
- 2.5 cups sugar or other sweetener of choice
- 2 tbsp fresh lemon juice
- Prepare your jam. Chop all fresh ingredients and add to a large soup pot. Add sugar and lemon juice and stir to coat.
- Cook over medium-high heat until the jam begins to bubble, about 15-20 minutes. Stir constantly to prevent sticking and/or burning. Once boiling, reduce the temperature to low. You'll want to watch carefully as the jam should be simmering. Stir constantly and let cook until thickened, anywhere from 40 minutes to one hour.
- While the jam is cooking, prepare your canning supplies. You will need: 8 half pint jars OR 4 pint jars, wide mouth lids and rings, a large pot with a lid (large enough to cover the jars with water), canning rack, vinegar, something to retrieve the jars from the pot (try using a jar lifter - my favorite!), and a funnel. All of these supplies are at the very least!
- Boil your jars, lids, and rings in water (enough to cover them) and about 2-4 tablespoons of distilled white vinegar for 10 minutes. The vinegar is to help disinfect and also prevents your jars from getting this weird white residue on them from mineral traces/salt in the water! If you want crystal clear jars, use vinegar!
- Keep them in the water until the jam is ready and make sure they stay warm! You will be more successful if everything remains warm in the room (no open windows!).
- Once the jam is ready, remove the jars and fill using a funnel. Leave about 1/4 space of room left in the jar. Place the lid on top and seal with the ring, fingertip tight.
- Once all jars are sealed, place in a the boiling water bath, submerge, and cover. Process for 10 minutes. Remove the lid and leave sitting in the water for 5 minutes.
- Remove the jars from the water and place on a dry towel. Listen for the lids to pop! In 12 to 24 hours, check the seals. If a jar did not seal correctly, place in the fridge for up to 2 weeks!
How easy is that?! Now I know why strawberry rhubarb jam is such a hot product around here. It's really simple to throw together in an hour or two. I hope you enjoy making it - maybe you can whip some up with your mom or loved one? This jam is sweet and tart making it a perfect addition to any breakfast toast, english muffin, and even a tasty peanut butter and jelly sandwich.