How to Make Strawberry Rhubarb Jam with No Pectin | Preserving Strawberries | Seasonal Recipes

Описание: In this video, I'll be sharing one of my favorite seasonal strawberry recipes - strawberry rhubarb jam. Making jam is one of the best ways to preserve strawberries. The addition of rhubarb enhances the sweetness of the strawberries and gives this jam a unique and delicious flavor! I’ll also show you how to utilize the strawberry tops by turning them into vinegar!

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Swept Off My Feet by Lindsey Abraham
What Is It Like (Instrumental) by Loving Caliber

Strawberry Rhubarb Jam Recipe:
Makes 7-8 half pint jars

6 cups of Rhubarb chopped into ½ inch slices
8 cups of Strawberries hulled and cut into halves/quartered depending on size
4.5 cups of sugar
¼ cup of fresh lemon juice
¾ tsp of salt

Chop and measure strawberries and rhubarb
Set a large pot (about 7-8 quarts) over medium heat. Add the strawberries, rhubarb, sugar, lemon juice, and salt. Stir to combine.
Bring to a boil over medium-high heat. Once steadily boiling, turn the heat down so the jam remains at a low boil for 1 hour. For my stove, that’s about medium heat.
Don’t walk away for too long. You need to stir the jam about every 5-8 minutes so that it doesn’t burn on the bottom.
Once the jam has cooked for at least 1 hour, place a food grade thermometer in the jam. You are looking for the jam to reach a temp of 205-215 degrees F. If your jam has not reached this temp, it may need longer to cook. That could be anywhere from 15-45 minutes. Just keep an eye on the temp.
Once temp is reached, ladle hot jam into sterilized canning jars, filling to ¼ inch headspace.
Wipe rims of jars with white vinegar, top with lids, then screw on the ring finger tight (not too tight).
Place into a hot water bath canner and process for 10 minutes.
Remove and let the jam sit on top of a towel on your countertop until completely cooled.

Notes:
If strawberries are really sweet, use about 3.5-4 cups. This may take a little longer to cook down. Just keep an eye on the jam temperature after 1 hour.
This batch gave me 7 jars. This recipe usually makes 7 jars but it’s always helpful to have an extra jar ready if needed.
If you have extra jam that doesn’t fit into the jars, just put it in the fridge to enjoy once it cools.
Only have a little bit of rhubarb? That’s ok! You only need 14 cups of fruit to make this jam so if you have more strawberries it will still be delicious.

My favorite canning supplies:
Water Bath Option 1: https://amzn.to/40j6MDJ
Water Bath Option 2: https://amzn.to/3yN3zR1
Pressure Canner: https://amzn.to/3JoJbuk
Canning Tool Kit: https://amzn.to/3JqbJDJ
Canning Ladle: https://amzn.to/3FUtqdV
Food Saver: https://amzn.to/3JOrXIo
Food Saver Dry Canning Attachment: https://amzn.to/3mZOd94
 
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