Description
A straightforward recipe for making classic strawberry rhubarb jam using the water bath canning method for safe preservation.
Ingredients
Scale
- 3 cups fresh strawberries, hulled and quartered
- 3 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
- 4 cups granulated sugar
- 1/2 lemon, juiced (about 2 tablespoons)
Instructions
- Prepare your water bath canner by filling it with water and bringing it to a simmer (180°F). Sterilize your canning jars and keep them hot.
- Combine the strawberries, rhubarb, and sugar in a large, heavy-bottomed pot. Stir gently.
- Let the fruit mixture sit for at least 1 hour, or until the sugar has drawn out significant liquid.
- Place the pot over medium-high heat. Stir constantly until the sugar dissolves completely and the mixture boils vigorously.
- Add the lemon juice. Continue to boil rapidly, stirring often to prevent scorching, until the jam reaches 220°F on a candy thermometer, or until it reaches the setting point (a small amount dropped on a chilled plate wrinkles when pushed). This usually takes 15 to 25 minutes after reaching a full boil.
- Remove the pot from the heat. Skim off any foam from the surface using a metal spoon.
- Carefully ladle the hot jam into the hot, sterilized jars, leaving 1/4 inch of headspace.
- Wipe the rims clean with a damp cloth. Center the lids and screw on the bands until fingertip tight.
- Place the filled jars into the simmering water bath canner, ensuring they are covered by at least 1 inch of water.
- Bring the water to a rolling boil. Process the jars for 10 minutes (adjust time for altitudes above 1,000 feet).
- Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes before removing them.
- Place the jars on a towel-lined counter to cool completely, undisturbed, for 12 to 24 hours. Check the seals; the centers of the lids should be concave and not flex when pressed.
Notes
- For a smaller batch, you can reduce the recipe proportionally, but processing time for canning remains 10 minutes.
- If you do not want to can, store the cooled jam in airtight containers in the refrigerator for up to 3 weeks.
- To test for set without a thermometer, freeze a small plate before starting; drop a teaspoon of jam onto the cold plate and return it to the freezer for one minute. If the jam wrinkles when you push it, it is done.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 25
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 0
- Protein: 0
- Cholesterol: 0