Tuesday, May 22, 2012

Strawberry Rhubarb Jam

I felt more domestic this past weekend then I have in quite some time. I finally got a chance to catch up on laundry, dishes, cleaning.. and even made some jam!

I absolutely love rhubarb and have made rhubarb jam with my grandmother a few times. It isn't usually in season for long so when i spotted some in the store I quickly snatched some up. I didn't buy that much of it, so decided instead of making plain rhubarb jam I would try strawberry rhubarb. I made the jam at my parents' to be able to sanitise the jars in the dishwasher ( yep that is correct- I have no dishwasher at my apartment!! It's as bad as it sounds). My mom helped make it and it was a lot of fun! 

I researched several different sites including, pickyourown.com and Canadian Living and ended up with the following (Made 6- 1cup jars)

- 2 cups crushed strawberries (4 cups before they are crushed)
- 2 cups chopped rhubarb
- 2 -1/2 cups sugar ( I think 2 would have been enough, mine turned out quite sweet)
- 1 package pectin

1. First of all, to prepare jars, put them in the dishwasher on sanitise cycle along with tongs, ladel, funnel orwhatever you are planning on using to handle jars. Put lids in near boiling water for 5 minutes.
2. Put strawberries and rhubarb in a dutch oven. Add in pectin and 1/4 cup sugar. Bring to a full rolling boil. Add in remaining sugar, and bring back to a boil. Boil hard for 1 minute, then remove from heat. Stir for 5 minutes, skim off foam
3. Poor jam into jars using sterilized equipment and then place lids on. If you have a canner, place ajrs in it and process for 5 minutes. Store in cool, dry, dark place for up to 1 year. If not, refrigerate and use within 3 weeks.
4. Put labels and give to your friends and family- enjoy

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