Let the Canning Begin!

In a previous post I wrote about my initial rhubarb harvest and the amazing mini pies I made.  This time around I am going to show you how to make one of my favorite jams, strawberry-rhubarb!  This jam is excellent and will remind you of summer pies when you taste it on your toast come January.

You're going to need:

4 1/4 cups diced rhubarb

4 1/4 cups sliced fresh strawberries

2 tablespoons lemon juice

2 (1.75 ounce) packages powdered fruit pectin, I usually use Sure-Jel.  I know it isn't organic, but Mary-Jane's Farm usually has one they advertize, called Chill-Over powder that is supposedly good (I have not tried it).  You can buy it here.

10 cups white sugar

12 half-pint canning jars with lids and

rings 

Wash and sanitize your jars and lids.  Now is also a good time to fill your water bath canner or large stock pot about half way with water and start boiling.  While your jars are being sanitized, place rhubarb, strawberries, lemon juice, and fruit pectin into a large kettle over medium heat. Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.  

Remove your jars from the hot water and (use a funnel!) ladle your jam into the jar, leaving 1/4" headspace. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. 

Place the jars, one at a time, into the canner, most will hold about 7 jars.  Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5-10 minutes.

Remove the jars and place on a flat, cloth covered surface and allow to cool.  Listen for the jars to "pop," letting you know they are sealed.  Once the jars have cooled, wipe them down with a damp paper towel and check the lids to make sure they have sealed.  They may now be labeled and stored for use.