What a great combination: strawberries and rhubarb! This is definitely a family favorite. You can harvest rhubarb in early spring and then again in the fall. Never harvest more than 1/3 of the plant. Everbearing strawberries will still be producing berries in the fall so it a great time to get this delicious jam on your pantry shelves.
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| Crimson Red Rhubarb |
Recipes for this jam are easy to find. I use the one in the Ball Blue Book. This is a must have book for anyone serious about preserving food. I recommend this book for everyone and suggest you actually read about the principles and equipment. Sometimes we think we know it all when in fact half of what we know just isn't so. So read the book.
Our favorite thing to do with Strawberry Rhubarb Jam is to put it on a omelet.
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| Ozark and Tristar Strawberries |
Directions for Strawberry Rhubarb Jam
Strawberries for this can be fresh or frozen and thawed. Drain any juice if using frozen. Put strawberries in pot and smash with a potato masher to crush them. Add rhubarb, pectin, and lemon juice. Have your sugar pre-measured in a bowl. Bring the fruit to a boil. Add sugar and return to a boil. Boil 1 minute. Skim the foam off. It helps to let it sit a few minutes then skim. Add to jars. Wipe rims. and process in a water bath canner for 10 minutes. I'm at 5000 ft so I always add 10 minutes to the processing time. Be sure to process for the appropriate time for you altitude Check seals before storing. Rings can be removed.
Strawberry Rhubarb Jam
Yields about 6 half pints.
2 cups crushed strawberries
2 cups chopped rhubarb
1 package powdered pectin
1/4 c lemon juice
5 1/2 c sugar
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