Food School Strawberry Rhubarb Jam Yield 4 cups
1/2 cup finely diced rhubarb
2 cups crushed strawberries
2 Tbsp lemon juice
1/2 box pectin (weigh it out!)
3 ½ cups sugar
Finely dice rhubarb.
Stem, dice and mash 1 package of strawberries. Measure and mash more if necessary.
Place rhubarb, strawberries, lemon juice and pectin in a pot. Place over high heat and bring to a boil stirring constantly. Add sugar and mix well. Continue stirring until you reach a full rolling boil (a boil that doesn’t stop when you stir it). Boil for an additional 2 minutes, stirring constantly. Remove from heat and continue stirring for approximately 5 minutes. Skim off any foam and pour into sterilized containers (1/4 inch from the rim, being careful not to spill). Cover with lids and screw rings on tightly. Process in a water bath for an additional 15 minutes to ensure that the jam has reached temperature. Remove from water, dry and store.
This jam is shelf stable for up to a year if sealed correctly. Once opened, refrigerate and use within 1 month.
To Prepare all Equipment
Wash everything in HOT soapy water. Rinse thoroughly and dry. Place glass jars into a steamtable pan. Put in oven set at 325 degrees until ready to use.
In a small saucepan, simmer lids for 5 minutes to soften the seals. Set pot aside until ready to use.
1/2 cup finely diced rhubarb
2 cups crushed strawberries
2 Tbsp lemon juice
1/2 box pectin (weigh it out!)
3 ½ cups sugar
Finely dice rhubarb.
Stem, dice and mash 1 package of strawberries. Measure and mash more if necessary.
Place rhubarb, strawberries, lemon juice and pectin in a pot. Place over high heat and bring to a boil stirring constantly. Add sugar and mix well. Continue stirring until you reach a full rolling boil (a boil that doesn’t stop when you stir it). Boil for an additional 2 minutes, stirring constantly. Remove from heat and continue stirring for approximately 5 minutes. Skim off any foam and pour into sterilized containers (1/4 inch from the rim, being careful not to spill). Cover with lids and screw rings on tightly. Process in a water bath for an additional 15 minutes to ensure that the jam has reached temperature. Remove from water, dry and store.
This jam is shelf stable for up to a year if sealed correctly. Once opened, refrigerate and use within 1 month.
To Prepare all Equipment
Wash everything in HOT soapy water. Rinse thoroughly and dry. Place glass jars into a steamtable pan. Put in oven set at 325 degrees until ready to use.
In a small saucepan, simmer lids for 5 minutes to soften the seals. Set pot aside until ready to use.