I haven’t made jam in years, but I got the “itch” to do it again when a close by neighbor let me raid her rhubarb patch!!
And there are still a few local strawberries around (it was a hot dry summer here so they lasted a long time!).
I had some old jam jars around, which I scrubbed clean and sanitized.
These jams will be given as gifts to friends and family!
~ Jodie The Blind Lady Cafe
🍓 JODIE’S STRAWBERRY RHUBARB JAM 🍓
Makes 8 half pint jars
Pic shows 6 half pint and 1 full pint
5 cups cleaned and trimmed ripe rhubarb, chopped in 1/2″ rough cut
5 cups cleaned, hulled and cut in half strawberries
4 cups granulated white sugar – regular white table sugar
1/4 cup lemon juice
Jars and lids for jam
In a large heavy bottom dutch oven or saucepan, place all ingredients and give it a stir to combine well. Turn heat on medium to start cooking and dissolving the sugar. Stir once a minute. When most of sugar is dissolved raise heat to high to bring to a boil. Let the jam come to a full rolling boil and maintain for about 1 minute. Lower heat to medium/low and simmer, stirring every 10 min or so (to prevent burning), for one hour.
Skim off any top foam with a slotted spoon (I didn’t need to). Remove jam pot to a board on counter.
Have your clean sterilized jars ready and ladle hot jam into jars and leave about 1/4″ top space.
Secure/tighten lids/bands/rings to point of slight resistance.
Firmly twist to secure, once more.
Place in a full water bath pot/caner that has come to a boil. Make sure the water covers the jars by at least 1″. Boil/process for 10 min.
Remove to towel on the counter. Do not disturb for 24 hr.
Store in cool dark place for up to 1 year.
Once open, keep in fridge for up to 1 month.
Great for toast, biscuits and sauce for ice cream!
“Happiness is like JAM, you can’t spread even a little without getting some on yourself!”