Strawberry Rhubarb Jam – Waterbath canning recipes are the cornerstone of preserving fresh produce, allowing you to enjoy the flavors of summer produce year-round. This detailed guide will walk you through creating delicious, shelf-stable jams, jellies, and pickles, transforming your garden’s bounty into pantry staples.
Key Ingredients for Strawberry Rhubarb Jam
- 3 cups fresh strawberries, hulled and quartered
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon grated fresh ginger (optional, for a zesty kick)
How to Make Strawberry Rhubarb Jam
This vibrant Strawberry Rhubarb Jam is surprisingly simple to whip up, making it a perfect introduction to waterbath canning recipes. Its delightful balance of sweet strawberries and tart rhubarb, infused with a hint of ginger, creates a truly satisfying spread. With a preparation time of just 30 minutes, you’ll be enjoying this delicious treat in no time.
Step-by-Step Instructions
- Prepare your canning equipment: Thoroughly wash and sterilize your canning jars, lids, and bands. You can do this by boiling them in water for at least 10 minutes. Keep jars hot until ready to fill to prevent breakage.
- Combine fruit and sugar: In a large, heavy-bottomed pot, combine the prepared strawberries, chopped rhubarb, and granulated sugar. Stir gently until the sugar is evenly distributed. Let the mixture sit for about 10-15 minutes to allow the fruit to release some of its juices.
- Cook the jam: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent sticking.
- Add lemon juice and ginger: Once boiling, stir in the fresh lemon juice. If using, add the grated fresh ginger at this stage as well. The lemon juice helps with pectin activation and brightens the flavor, while ginger adds a delightful warmth.
- Boil and thicken: Continue to boil, stirring frequently, until the jam reaches the gelling point. This can take anywhere from 20 to 30 minutes, depending on the ripeness of your fruit and the moisture content. To test for gel, drop a small amount of jam onto a chilled plate. If it wrinkles when pushed or firms up, it’s ready.
- Skim foam: As the jam boils, a foam may form on the surface. Skim this off with a spoon to ensure a clearer, more appealing final product.
- Fill the jars: Carefully ladle the hot jam into your prepared hot canning jars, leaving a 1/4-inch headspace from the rim. Remove any air bubbles by running a non-metallic spatula or chopstick around the inside of the jar. Wipe the rims clean with a damp cloth to ensure a good seal.
- Place lids and bands: Center the flat lids on each jar and screw on the bands just until fingertip tight. Do not overtighten.
- Process in the water bath: Carefully lower the filled jars into your canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil.
- Process for recommended time: Once boiling, process the jars for the recommended canning time at altitudes below 1,000 feet. For strawberry rhubarb jam, this is typically 10 minutes. Adjust processing time for higher altitudes.
- Cool and check seals: After processing, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes. Then, carefully remove the jars and place them on a towel-lined surface to cool completely for 12-24 hours. You will hear a “ping” as the lids seal.
- Store: Once cooled, check that all lids have sealed by pressing the center. If the lid flexes, it has not sealed and should be refrigerated and used within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.
Why You’ll Love This Strawberry Rhubarb Jam
You’ll adore this Strawberry Rhubarb Jam for its bursting-with-flavor profile, a delightful dance between the sweetness of strawberries and the tangy zest of rhubarb, a combination that sings on the palate. Making this jam at home is incredibly cost-effective, allowing you to preserve a surplus of produce for pennies on the dollar compared to store-bought alternatives. The optional hint of fresh ginger elevates it beyond a basic fruit spread, offering a sophisticated and unexpected warmth that pairs beautifully with everything from toast to grilled pork.
Unlike a simple strawberry jam, the rhubarb introduces a fantastic complexity, creating a texture and taste sensation that is both familiar and exciting. It’s the perfect way to capture the fleeting flavors of the season and add a touch of homemade goodness to your everyday meals, so why not gather your ingredients and give this delightful waterbath canning recipe a try today.
Storing and Reheating Tips
Properly sealed jars of Strawberry Rhubarb Jam can be stored in a cool, dark pantry for up to one year. It’s important to store them away from direct sunlight and heat sources to maintain optimal quality. Before storing, ensure the lids have sealed properly by pressing down on the center; if the lid flexes, the jar has not sealed and should be refrigerated and consumed within 2-3 weeks. Jars that haven’t sealed can also be frozen for longer storage, though texture might be slightly affected upon thawing. Once opened, always refrigerate the jam and enjoy it within 3-4 weeks for the best flavor.
Final Thoughts
This Strawberry Rhubarb Jam is a delightful testament to the beauty of waterbath canning recipes, offering a perfect blend of sweet and tart flavors. Gathering your ingredients and embarking on this canning adventure will reward you with delicious, homemade goodness to be savored all year long. Give it a try and taste the satisfaction of preserving the season’s best!
Read more :
- Canning Corn on the Cob
- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
- Pressure Canning Green Beans
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Strawberry Rhubarb Jam
Ingredients
Equipment
Method
- Thoroughly wash and sterilize your canning jars, lids, and bands. You can do this by boiling them in water for at least 10 minutes. Keep jars hot until ready to fill to prevent breakage.
- In a large, heavy-bottomed pot, combine the prepared strawberries, chopped rhubarb, and granulated sugar. Stir gently until the sugar is evenly distributed. Let the mixture sit for about 10-15 minutes to allow the fruit to release some of its juices.3 cups fresh strawberries, 3 cups fresh rhubarb, 4 cups granulated sugar
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent sticking.
- Once boiling, stir in the fresh lemon juice. If using, add the grated fresh ginger at this stage as well. The lemon juice helps with pectin activation and brightens the flavor, while ginger adds a delightful warmth.1/4 cup fresh lemon juice, 1 tablespoon grated fresh ginger
- Continue to boil, stirring frequently, until the jam reaches the gelling point. This can take anywhere from 20 to 30 minutes, depending on the ripeness of your fruit and the moisture content. To test for gel, drop a small amount of jam onto a chilled plate. If it wrinkles when pushed or firms up, it’s ready.
- As the jam boils, a foam may form on the surface. Skim this off with a spoon to ensure a clearer, more appealing final product.
- Carefully ladle the hot jam into your prepared hot canning jars, leaving a 1/4-inch headspace from the rim. Remove any air bubbles by running a non-metallic spatula or chopstick around the inside of the jar. Wipe the rims clean with a damp cloth to ensure a good seal.
- Center the flat lids on each jar and screw on the bands just until fingertip tight. Do not overtighten.
- Carefully lower the filled jars into your canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil.
- Once boiling, process the jars for 10 minutes (for altitudes below 1,000 feet). Adjust processing time for higher altitudes.
- After processing, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes. Then, carefully remove the jars and place them on a towel-lined surface to cool completely for 12-24 hours. You will hear a “ping” as the lids seal.
- Once cooled, check that all lids have sealed by pressing the center. If the lid flexes, it has not sealed and should be refrigerated and used within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.