How to Make Perfect Brad's strawberry rhubarb jam

Brad's strawberry rhubarb jam. Great recipe for Brad's strawberry rhubarb jam. This recipe will only work with the same pectin that I will picture below. If you use different pectin, follow the instructions that come with it.

Brad's strawberry rhubarb jam Make homemade Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin! If you've ever made a homemade strawberry jam recipe, adding rhubarb enhances both the flavor and texture! You can easily store it in your refrigerator or freezer, or can it in a water bath to last all year long! You can cook Brad's strawberry rhubarb jam using 9 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Brad's strawberry rhubarb jam

  1. You need 1 1/2 lbs of rhubarb stalk.
  2. You need 1 1/4 cups of water.
  3. Prepare 1/2 of flat fresh strawberries.
  4. Prepare 1 box of MCP pectin, yellow box.
  5. You need 1/4 cup of fresh lemon juice, divided.
  6. You need 8 1/2 cups of sugar.
  7. You need of Accessories.
  8. It's 5 pint of jars, 1-1/2 pt jar, sterilized.
  9. It's of New lids, sterilized rings.

The appearance of rhubarb and strawberries in the garden or at farmers' markets means it's canning season again. Make this strawberry-rhubarb jam for special breakfasts or to give away. When it came to taste, this jam was a bit sweeter than others but definitely hit those strawberry notes as well. Thank you for taking time out of your day to come visit!

Brad's strawberry rhubarb jam step by step

  1. Cut rhubarb stalk into 1/2 inch pieces. Place in a pot with water and 1/8 cup lemon juice..
  2. Bring to a simmer covered. Simmer until rhubarb becomes soft..
  3. Crush strawberries in a mixing bowl..
  4. You will need 6 cups total between the simmered rhubarb, and the crushed strawberries. Including all liquid..
  5. Put fruit in a large saucepot. Mix in rest of lemon juice and pectin..
  6. Meanwhile, place canning lids in a small saucepan. Cover with water. Bring to a simmer and hold..
  7. Bring to a rapid boil on medium high heat. Stirring constantly..
  8. Slowly mix in sugar. Bring back to a rapid boil. When stirring doesn't stop the boiling, set a timer for 4 minutes. Stir constantly..
  9. Remove from heat and quickly pour into sterilized jars..
  10. Wipe rim of jars with a damp cloth.
  11. Immediately put on hot lids and rings. Use oven mitts. Screw rings on tightly..
  12. Turn upside down onto a dry towel. Let sit for 5 minutes..
  13. After that turn right side up. Let sit on towel until they are cooled. They will seal when they cool..
  14. Let set up overnight. Refrigerate after opening.
  15. Enjoy.

I think you'll love what I made for you today! And not just any jam…Strawberry Rhubarb Jam. This strawberry-rhubarb jam is pretty much life-changing. I know some people love the smooth, clear results you get with making jelly, but this jam is packed full of rhubarb chunks and strawberry pieces. I love that you can actually see the fruit when you spread it onto an English muffin.

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