Homemade Rhubarb Strawberry Jam

Rhubarb strawberry jam is a brightly-coloured, wonderfully tart jam. It’s one of the first jam you can make in the spring in Quebec using local, homegrown products.

If you don’t have any rhubarb growing in your garden, check your local farmer’s market or grocery store.

StrawberryRhubarbJamRecipe

If you’ve never tried making jam, try this recipe! It’s fun and not too hard. Just follow my instructions, step-by-step, and soon you’ll have a row of mason jars filled with ruby red jam on your kitchen counter!

 

Rhubarb Strawberry Jam

 

Ingredients

  • 7 cups rhubarb, chopped
  • 7 cups strawberries, sliced
  • 9 cups white sugar
  • ½ cup lemon juice


Equipment

  • Large pot or canning kettle
  • Six 8 ounce canning jars with lids and rings
  • Wooden spoon or tongs
  • Wide-mouthed jar funnel
  • Jar lifter

 

How to

Mix rhubarb, strawberries and lemon juice in a large pot and let stand for at least 2 hours.

Bring the mixture to a boil over high heat, stirring frequently, then cook on medium-high at a gentle boil until a teaspoon of hot jam sets on a cold plate (see below), about 40-50 minutes.

Colt Plate Test for Jam

Put 3-4 small plates into the freezer when you start cooking the jam.

After cooking the jam for about 30 minutes, the foam and white bubbles will start to subside and the jam will be darker in colour. This is a good time to test the jam to see if it is done.

Take one of the plates out of the freezer and put a spoonful of hot jam on the cold plate. Put it back in the freezer for 30-45 seconds, then take the plate out and tip it to one side. The jam should be thicker and run slowly along the plate. If mixture is thin and just pours off the plate, it’s not ready yet.


Preparing Jars and Lids

While the jam is cooking, prepare your jars and lids.

Fill a canning pot half-way with water. The pot needs to be big enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on.

Put a rack or tea towel on the bottom of the pot, then put the jars in water, tipping them as you put the in so they fill with water.

Bring jars to a boil, then reduce to medium, keeping everything at a nice gentle boil while you wait for the jam to finish cooking. Keeping jars hot prevents them from breaking when hot food is added.

Pre-heating the lids is not required.  Just wash with warm, soapy water and keep at room temperature until you’re ready for them.


Canning

When the jam is ready, skim of any remaining foam, then remove the jars, one at a time, from the hot water by inserting a wooden spoon or tongs into the jar, and tipping to pour out the water as you lift it out of the pot.

Place the jar funnel into the top of the jar, then pour the jam into the jar through the funnel, leaving a ¼ “ of space at the top of each jar for expansion.  If you spill jam on the rim of the jar, wipe it clean with a damp paper towel – don’t use a kitchen cloth as it may not be sterile.

Put a lid on the jar and tighten it (not too, too tight), then put the jar back into the hot water using the jar lifters.

Continue with the rest of the jars until all the jam is done, then process the jars for 5 minutes. Make sure water covers the jars in the pot by 1 to 2 inches during processing.

Remove jars from hot water with the jar lifters, and set on a teatowel on your counter to cool. You will hear cheerful popping sounds as the jars cool down- this is normal and means that the jars are properly sealed.

Enjoy your beautiful jam on freshly baked homemade bread, baguette or croissants.

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