Wednesday, June 26, 2013

From this to that. . . Strawberry Rhubarb Jam

Who would have thought that four years ago when I was gifted the roots of this rhubarb plant, that by planting it I would be able to one day take this plant. . .  and

the strawberries that we planted around the same time in our ever expanding garden . .  and turn it into this yummy, fire red, sweet jam.

It was my Dad that inspired the whole long journey to this jam because of his love for rhubarb.  When I was a child he used to make a rhubarb syrup that we would use for pancakes, waffles and always on ice cream.  While I don't remember whether I liked it or whether I turned my nose up at it, which my children do on many of my dishes today, my memory is more of my Dad in the kitchen making it and how much he enjoyed rhubarb.  It brings my heart joy to think that this jam, and every successive jar that I can each year afterwards will bear the same story.  It is my greatest hope that my children will fondly recall these stories as they get older. 



  • 3 cups strawberries
  • 3 cups rhubarb
  • 4 tablespoons lemon juice
  • 1 3/4 ounces powdered pectin
  • 5 1/2 cups sugar


  1. In a large sauce pan, combine the strawberries and rhubarb. Crush the mixture together (I use my potato masher), and then add in the lemon juice. Bring to a boil and then let simmer, stirring frequently, until the rhubarb breaks apart.
  2. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.
  3. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
  4. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace.
  5. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 10 minutes.
  6. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 7-8 eight-ounce jars.

Source: Food Fanatic

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