Strawberry Rhubarb Jam

With the month of May comes the strawberries and rhubarb here in Hickery Holler. This is actually the second picking of rhubarb. Remember I canned rhubarb in jars a few weeks ago. But that was a small picking. This was a really large picking although I think there may actually be a small picking again later in the season. We will have to wait and see what happens with the temperature and rainfall. Saturday afternoon I picked rhubarb, strawberries and spinach. Once I get this all canned then I am going to pick the first row of mustard that I planted which is also ready to pick and can.  But for this post I am going to make strawberry rhubarb jam. 

First wash, drain and remove the stems from your berries.  Also wash and chop rhubarb in 1/2 inch pieces. I am following the recipe on page 35 of the Ball Blue Book (100th Anniversary edition) . If you would like to follow along.

Strawberry-Rhubarb Jam

2 cups crushed strawberries

2 cups chopped rhubarb

1 package powdered pectin ( SureJell)

1/4 cup lemon juice

5 1/2 cups sugar

Yield : about 6 half pints

First mash your strawberries until you have 2 cups 

Add your mashed strawberries to your two cups of chopped rhubarb in a large saucepan

Now add 1 box Sure Jell and 1/4 cup lemon juice to sauce pan

Put your jars in water bath canner about half full of water and bring to boil. Place lid on pot and turn off heat to keep them warm. 

Also put your lids and rings in a small saucepan of water and heat just until warm then lower to lowest setting. 

Now bring your strawberry rhubarb mixture to a full boil over high heat.

Add sugar

Stir until all sugar is dissolved

Return to a FULL rolling boil. Boil hard for 1 minute stirring constantly.

Remove from heat!

Skim foam if necessary. I usually add 1/2 teaspoon of margarine to my jam and it reduces this foam greatly. I forgot : ) So I skimmed off the foam and sat the bowl on the table. As soon as my family found it they started putting it on small pieces of bread and eating it. Needless to say the foam did not go to waste....

Remove hot empty jars from canner and ladle hot jam into hot jars leaving 1/4 inch headspace..

Wipe rims  

Put hot lids on jars

Adjust rings and tighten finger tight ( Do not over tighten)

Place hot jars in canner and process for 10 minutes in boiling water canner

After your water has boiled hard for 10 minutes remove jars immediately and place on towel and allow to cool. As they cool the lids will make a pinging noise as they are pulled down and seal. I allow mine to sit until the next day then remove the rings, wash jars good with a soapy dishcloth and dry well. Label with contents and date and store in pantry. 


Isn't that a beautiful ruby red color? I made 14 jars to add to my jelly and jam shelf in the pantry. 

Blessings from The Holler

The Canned Quilter  


Link to Cozy Home Party Blog Hop
Return to Homestead Revival Blog Hop
Laura Williams Carnival Of Home Preserving

Link to Delectable Musings Seasonal Eats May