Strawberry Rhubarb Jam
(adapted from Bernardin)
MAKES 6 X 250ML JARS
Ingredients
2 1/2 cups crushed strawberries, about 2 quarts
2 cup finely chopped rhubarb
1/4 cup bottled lemon
1/2 teaspoon butter or margarine
1 pkg BERNARDIN® Original Fruit Pectin
5 - 1/4 cups granulated sugar
Directions
Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat snap lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use. If you have a steam oven with a sterilize jam jar setting you can avoid the boiling water canner and follow the steam oven directions for sterilizing your jars.
Wash the strawberries and rhubarb. Hull and crush strawberries, one layer at a time. Measure 2 1/2 cups. Finely chop rhubarb; measure 2 cup. Leave some small pieces whole.
Measure sugar; set aside. It’s important to have your sugar measured and ready to pour into the boiling fruit all at once.
In a large stainless steel or cast iron pot, stir together prepared fruit strawberries and rhubarb, lemon and 1/2 tsp butter or margarine to reduce foaming and the pectin. Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat and if necessary skim off foam. Stir for 5 minutes to prevent the fruit chunks from settling.
Ladle hot jam into a hot jar to within 1/4 inch of top of jar (headspace).
Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft, process – boil filled jars – 10 minutes.*
When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
*Altitude adjustment for boiling water method
Altitude in feet Increase processing time by
1001 to 3000 5 minutes
3001 to 6000 10 minutes
6001 to 8000 15 minutes
8001 to 10000 20 minutes
