This is the second time I’ve made this jam in 2 weeks. The first was just days before Christmas Day. Both Jams turned out with the same great taste, but cooked a little differently.
It’s fair to say that when there’s no water restrictions, and you can water your garden in summer, the plants really do perk up. This year we’ve been so pleased with the berries, the flowers, and the rhubarb. In fact we’ve been so inspired that we’ve got several little raised, portable, gardens just planted yesterday. I finally have my herb garden, and our very first vegetables. Well lettuce and tomato plants.
The rhubarb was romping along. Even though I cut a lot of stalks there’s still so much. I’ve made Rhubarb Syrup from some of it, given some stalks to Mum, and then made this jam, again.
There’s few ingredients in here. I guess that’s typical of jam. Just let the fruit do the talking.
I decided that I had plenty of strawberries, having picked up 4 punnets as we were passing Raeward Fresh on our way to drop Kade and Randall at the airport, that I decided to make 1.5 times the recipe. Of course I decided this part way into preparing all the rhubarb. So I ended up with too much for the pot and saw sense into grabbing my monster stock pot from the garage to make it all more manageable.
And then say hello to Mr Strawberry. I thought better of chopping all the strawberries into quarters. I quite like to see my fruit in jam.
- 5 cups rhubarb (about 1 1⁄4 lbs.), cut into 3⁄4″ x 1⁄2″ cubes
2 cups hulled and quartered strawberries (about 1⁄2 lb.)
2 1⁄4 cups sugar
1 tbsp. fresh lemon juice
My Notes: You wont quite need 2 punnet of Strawberries for 2 cups. Adjust sugar to taste.
- Combine the ingredients in a 4-qt. saucepan over medium heat.
- Bring to a boil and reduce heat to medium-low; cook, stirring occasionally, until the rhubarb breaks down and the jam has thickened, about 1 hour.
- To determine whether jam has set, place a small spoonful on a chilled plate; if the dollop of jam holds firm and doesn’t get runny around the edges, it is ready for canning. If it runs, continue to cook for another 10 minutes.
- Meanwhile, submerge three 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel. Fill each jar with hot jam, leaving at least 1⁄4″ of space at the top. Wipe jar rims with a clean dish towel, place lids on jars, and secure ring bands.
- Transfer filled jars to a canning rack; place rack in a pot of gently boiling water so that jars are submerged by at least 1″; let boil for 10 minutes. Transfer jars, set at least 1″ apart, to a dish towel and let cool, undisturbed, for 24 hours. To test that jars have properly sealed, unscrew bands and lift each jar by the edge of the lid; if the lid holds, the jar is sealed. If it loosens, jar is not fully sealed, and jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.
My Notes: I was intending to give the jam away, and I am pretty sure it will be eaten straight away, so I used cleaned jars with screw-top lids. I didn’t heat the jars at all. Just poured the jam into a jug and then filled the jars and waited until they had cooled to place the lids on.
Here’s another of my “spread it until the reaches the edge” photos. Do not point out any part you see uncovered of I’ll be cross with my imperfect spreading (in other words I can already spot a section of butter void of jam).
I wouldn’t usually put jam on Raisin Bread, but it worked just fine, and I was killing two birds with one stone with this little photo set-up.