IMG_2753

STRAWBERRY RHUBARB JAM – less sugar

STRAWBERRY RHUBARB JAM (Yield: 8 – 2 cup size jars)
(No added pectin; pectin power will be increased by adding lemon juice, zest and peels, as well as the apple sauce)
Ratio of fruit to sugar – 16 cups fruit: 3 cups sugar – better than most jam recipes!
I used red rhubarb & really red strawberries, so they were sweeter than when they are only orange in color.
Prepare your jars: Wash and rinse 8 pint size jars, then sterilize in the oven at 225F, inverted in a pan with a good inch of water, for 20 minutes. The lids for those jars should also be washed, rinsed, and sterilized in a medium sized pot of water on the stove top, set to simmer lightly. I have also sterilized them by putting the jars into a dutch oven pot of boiling water.
I add the very hot jam to the hot jars. I then add the warmed snap lids and they snap sealed no time at all.
STEP ONE:
Mix in a large glass bowl and let stand for 1 hour:
8 cups chopped red rhubarb (measured after chopping & adding the sugar)
2 cups sugar
In another large glass bowl stir and let stand for 1 hour:
8 cups strawberries (measured after chopping and adding sugar)
1 cup sugar (after 1 hour strain the juice off; reserve chopped berries to add later)
STEP TWO:
After 1 hour pour the following ingredients into a LARGE heavy based stock pot:
sugared rhubarb
juice strained from sugared strawberries
2 cups of my homemade apple sauce (no sugar in sauce)
On medium high heat bring to a full rolling boil, reduce to a rolling simmer and keep at a constant simmer for 15 minutes, uncovered, stirring occasionally. Make sure it does not stop simmering.
STEP THREE:
Add: reserved, drained strawberries
1/4 cup lemon juice and 1/2 cup chopped or ground lemon peel
1/4 cup corn starch mixed with 1/4 cup water
Turn up the heat again, and bring to a full boil. Reduce to a rolling simmer and keep at a constant simmer for another 15 minutes, uncovered, stirring occasionally. Make sure it does not stop simmering. This should form a soft, spreadable jam, ready for sealing in hot, sterilized jars. Work quickly so it doesn’t cool off. Turn lids on. Cool on counter at room temperature.

This jam is very inexpensive as the only cost can be the strawberries and a little sugar. One can usually get free rhubarb.
But if you have a strawberry patch . . . The Jam is almost free!