Strawberry Rhubarb Jam Recipe

Over such long Wisconsin winters it is easy to to forget how the sun feels when it sinks into our skins, how grass feels on our feet, and how special a fresh picked strawberry tastes. I was lucky enough to go picking last week on a cool morning before the summer heat set in. Maybe I am crazy, but I could not wait until I could overheat my home while I started canning and baking strawberry pies. Strawberry picking day feels like it is only one day out of the year, and then it is gone. Hopefully this jam captures why summer is so special.

Ingredients:
-2 ½ tablespoons low sugar pectin
-1 ½ cups sugar (reserve ¼ cup and add to the pectin)
-1 pound ripe strawberries
-1 cup rhubarb
-1 ¼ cup water
-1 ½ tablespoon lemon juice

www.thetoastymeringue.com

hi it’s Jen Barney from the toasting mering today I want to show you how to make a low sugar strawberry rhubarb jam this is a great recipe to utilize up fresh strawberries that are right now in season and for those of you who have not made any type of jam before and canned it this is a great introduction on how to utilize fresh berries that are in full season and have them and be able to use them throughout the year so let’s get started the first step here is to wash your fruit very well cuz a lot of these are being handpicked and there’s going to be lots of little dirt left in there so we’ve washed the fruit very well and I’m dicing them up so I’ve got the rhubarb and the strawberry and both I’m just making sure that the consistency of the size of my cut is all the way throughout it Cooks more evenly that way this recipe calls for low or no sugar pectin which is an important step in here I would not use liquid pectin or regular pectin for this specific recipe it would make a differ so make sure you have that low sugar pectin on hand and right now we’re just mixing the first mixture together so in a pot I have have the rhubarb the strawberry the lemon juice the water and I have premixed some of this pectins and I’ve mixed it with some sugar just to loosen up that pectin when you add raw pectin straight into this mix if you don’t have sugar in it if you just add that raw pectin in there you have a really high chance that it’s going to glob up and you’re going to have weird chunks of pectin so whenever you add pectin to a jam recipe it’s always a good idea to take part sugar it doesn’t matter the amount so much that you premix that sugar in there it breaks up the granules F that pectin and it’ll mix just fine all right to recap we have our pectin that had a little bit of sugar added to it we have our strawberries rarb water and lemon juice now I’m going to let this come to a nice boil and at this point I’m going to add whatever remaining sugar amount that was left and I’m going to bring it back to another boil and let all that Sugar dissolve my jam has been boiling for about 7 minutes this one’s ready to can and let’s start that process the first step is to start with nice clean sanitized jars here I’m not using any fancy equipment so I’m just using a/2 cup to spoon into the jars and I’m going to fill up into that first lip line that you’ll see it’s very important to make sure that the lip is nice and clean otherwise it will not form a nice tight seal so I go through with a nice clean wet rag and I wipe all the rims down the next step is to securely put on the lid push it down nice and tight and then screw that band on the most important step is to allow your jam container to boil in water for enough time so I fill up a container of water I just use a nice saucepan and I fill it up with enough boiling water that it reaches the lip of the can that’s in there and I allow it to boil for 5 minutes now the 5 minutes starts when the water actually starts boiling when the cans are in there once your can is cooled down and you’re finally able to pop it open and try it you’ll see that this Jam sets up into a nice soft set thank you so much for listening for a full list of ingredients please visit our website at the toast ring.com