Tuesday, August 14, 2012

Strawberry Rhubarb Jam

My sisters Tina, Collette and I got together and made lots of jam. We made Strawberry Rhubarb and Strawberry jam. I was nervous to make strawberry rhubarb jam because rhubarb is so sour but the jam actually tastes really, really good. Mmmm I love fresh, hot, homemade jam. It tastes so delicious, now if I only had had the energy to make some homemade bread to go with it. Here's a sad fact about me...I have probably only made bread a handful of times. Ok including banana bread it's probably been about 10 times my whole marriage. I really need to do that more. I need some really good, easy recipes.
Here is the Strawberry Rhubarb recipe, it's just the recipe that comes with the Sure-Jell Certo packages.

Strawberry Rhubarb Jam

What You Need

2 1/4 cups crushed strawberries
1 3/4 cups prepared rhubarb 
6 1/2 cups sugar, measured into separate bowl
1/2 cup water
1 pouch CERTO
1/2 tsp. butter or margarine

Make It!

1. Bring boiling-water canner, half full with water, to simmer. 
2. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
3. Discard stems and crush strawberries, set aside. Finely chop rhubarb; place in 2 qt. saucepan with 1/2 cup water. Bring to boil. Reduce heat; cover. Simmer 2 minutes or until rhubarb is soft.
4. Measure exact amount of prepared fruit into 6 or 8 qt. sauce-pot.
5. Measure exact amount of sugar into separate bowl (reducing sugar or using sugar substitutes will result in set failures). Try Sure-Jell for Less or No sugar needed recipes fruit pectin for no or low-sugar jams and jellies.
6. Stir sugar into fruit in sauce-pot. Add 1/2 tsp. butter or margarine to reduce foaming, if desired.
7. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
8. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
9. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
I used my steam canner and processed the jars in that for 15 minutes. Way less water to bring to a boil and I think you can do it in less time but I don't have instructions for it so wasn't sure how much time to do.

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