It doesn’t get much better than strawberries and rhubarb in the summer time. I think my favorite pie is strawberry rhubarb pie. Unfortunately, my rhubarb hasn’t been doing as well this year and harvest has been a bit more slim compared to past years. I’m planning on purchasing more plants this fall for next year. We need a bit more rhubarb around here! 🙂
Since harvest has been minimal, I wanted to take advantage of every little stalk I could get and decided to make some strawberry rhubarb jam while the strawberries were in season. I ended up canning a few jars of just plain strawberry jam after I finished up the strawberry rhubarb.
Take your fruit and mash it. You can use frozen strawberries (what I did), just let them thaw before hand. If you use fresh, make sure they are ripe but not overly ripe. You should not can overly ripe foods.
Chop your rhubarb up into small pieces.
Place rhubarb in a sauce pot with 1/2 cup of water. Bring it to a boil. Reduce heat and cover. Let it simmer for about 2 minutes or until the rhubarb is soft.
Place crushed strawberries and cooked rhubarb into a large pot. Add your pre-measured sugar. You can add 1/2 teaspoon butter to reduce the foaming but it isn’t necessary.
Turn the heat to high and stir, make sure the sugar is dissolving. Bring to a boil.
Bring mixture to a rolling boil, one that doesn’t stop when you stir. Stir constantly. Add in pectin quickly. Bring back to a rolling boil and boil for 1 minute while continuing to stir constantly. Skim off any foam.
Ladle into prepared jars, leaving about 1/8″ headspace. Wipe rims and cover with your lids and bands. Screw bands on tight. Place the jars in your water bath pot, making sure they have 1-2″ of water covering them. Cover and bring to a boil. Process for 10 minutes. Remove jars and place upright on a towel. Make sure jars have sealed once cooled by pressing on the lid. If it pops back up, it didn’t seal and needs to be refrigerated. Store sealed jars in a dark, dry, cool location. Enjoy! 🙂
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