Strawberry Rhubarb Jam (small batch)

 

We are getting very near to the end of Strawberry and Rhubarb season now, but I managed to get in the best strawberry rhubarb jam recipe before it is too late. If you hurry you just might be able to do the same.

A small batch recipe, it makes only 7 (one cup/250g) jars of this beautiful ruby colored sweet taste of summer!  I just know that I am going to be enjoying this when the Winter comes! 

We are all great jam lovers in my family!  It is something I never have a problem using up.  We love it spooned over ice cream, spread between layers of our favorite sponge cake, spooned over vanilla ice cream and of course on bread, either toasted or not.

Bread and jam is one of those simple treats that never fails to please.  You just cannot beat a slice of it late in the afternoon on a cold winter's day with a hot cup of whatever brings you joy. A simple supper that warms the heart.

 

PRESERVING CHECK LIST

Use this handy guide to safely process all of your jams and preserves.  Safety in 10 easy steps.

1.  Filling the jars - Make sure your jars are scrupulously clean prior to use and inspect them for any chips or cracks. If you are using a water bath canner, its not really necessary to sterilize your jars, but you should make sure that they are hot by keeping the in hot water until just prior to filling. This helps prevent breakage from sudden temperature changes.  For cold packed preserves, room temperature jars work fine.

2. Check your headspace - This is the gap between the top surface of your food and the rim of the jar. Making sure you have the correct amount of headspace ensures that you will achieve a strong vacuum seal as the jars cool.

3.  Remove air bubbles - Some recipes require that you remove any air bubbles which could lead to spoilage later on. Poke a non-metallic utensil inside each jar a few times to release any pockets of air. A plastic knife, chopstick or the handle of a wooden spoon work great.  After removing any air bubbles, check the head space again and top up with more  of what you are preserving if necessary to reach the recommended level of head space.

4. Wipe jar rims - Use a clean damp cloth or piece of paper toweling to remove any drips or spills of food from the jar rims before securing lids.  I also like to wipe away any food drips from around the jar threads where the screw bands will come into contact with the glass. This prevents them from becoming stuck and hard to remove later on.

5. Screw on the lids -  Follow the manufacturers guidelines on the packaging for preparing lids for processing. You can reuse the jar bands, but use only clean new lids for processing.  Position the lids over the clean jar rims and position the jar bands, securing them in place just until finger tip tight. Do NOT screw the bands on too tight.  It is necessary for some air to be able to escape during processing.

6. Lower the jars into the canner - I know many people don't use a water bath canner and rely on the heat from the jam to seal the lids and in the old days they would cover jam with wax. I like to use a water bath canner.  Fill your canner with water and place it over high heat about 25 minutes before you will be needing it so that it will be ready.  Have an extra kettle of boiled water ready to top up if necessary. You will need to be sure that when you lower the jar filled rack of your canner into the boiling water that the boiling water will come up at least 1 inch over the tops of the jars. Keep the lid on your canner when not moving jars in or out to maintain the temperature and reduce evaporation.

7. Use a timer - Start timing only once the water in the canner has come back to a full boil and then follow the recommended time for each recipe you are processing.  When processing time is up, turn off the heat and remove the lid. Leave the jars in the canner for 5 more minutes. If you live at a high altitude ( more than 1000 feet/305 meters above sea level) adjust your timings accordingly)

8. Removing jars - Cool surfaces can cause hot jars to crack to be very careful not to place the hot jars directly on them. Place them on a rack or a counter which has been lined with a double layer of clean kitchen towels. Leave some space between the jars for air circulation. It can take up to 24 hours for the lids to seal. You will hear a popping noise as they do. Do not tighten the screw bands while the jars are cooling.

9. Check the seals - Once your jars are fully cooled, check the seals by pressing down in the middle of each lid. If there is no give and the lid is securely suctioned down your jar has safely sealed.  If for some reason a jar has not sealed, store that jar in the refrigerator and use it up first.

10.  Label and Store -  You may think you will have no problem remembering what is in each jar, but trust me when I say that six months down the road you could be scratching your heard if you don't label them. Label each jar with the contents and the date.  Store in a cool dark place and consume within one year. Any opened jars must be refrigerated after opening.

 

    WHAT YOU NEED TO MAKE STRAWBERRY RHUBARB JAM

Strawberries, rhubarb, pectin and sugar. See printable recipe for amounts.

HOW TO MAKE STRAWBERRY RHUBARB JAM

Wash the strawberries under cool running water to rid them of any debris or sand. Hull the berries, discarding the stems and leaves. Place them into a large heavy bottomed saucepan.

Crush the berries with a potato masher. You should end up with 2 1/2 cups (625g) of mashed berries.

Rinse and wash the rhubarb. Chop into 1/2 inch pieces and add them to the berries in the saucepan.

Stir in the pectin powder and bring to a full boil over high heat, stirring often.

Reduce to medium heat and stir in the sugar. Cook and stir until the sugar dissolves.

Increase the heat to high and bring the jam to a hard boil. Keep at a full boil for 1 minute. Remove from the heat.

 

Skim off and discard any scum which rises to the top.

Ladle into hot sterile jars leaving 1/4 inch of head space. Wipe rims of jars with a damp clean cloth. Top with sterile hot lids and rings, tightening the rings just to finger tight.

Process, covered, in boiling water in a water bath canner for 15 minutes. At the end of that time, turn off the heat and remove the lid of the canner. Leave the jars in the canner for 5 minutes and then carefully remove to a double layer of clean kitchen towels.

 

So there you have it, a beautiful recipe for a quintessential taste pairing that will have you dreaming of summer in the winter months to come.  I really hope that you are still able to get your hands on some of these lovely fruits and make some for yourself! 

 

Some other tasty  jam recipes which I have shared over the years: 

PEAR AND SAFFRON JAM - This is a really pretty coloured jam.  Delicious, easy to do and doesn't make a ton. 

APPLE AND BLACKBERRY JAM - Apples and blackberries make a perfect pairing. I just love this jam. Its a real favorite on toast, in tarts, between cake layers, etc

Strawberry Rhubarb Jam (small batch)

Yield: 7 (1 cup/250g) jars

Author: Marie Rayner

Juicy strawberries and tart rhubarb are a marriage made in heaven. A little taste of summer preserved for the Winter days ahead.

Ingredients

• 1 1/2 pounds (675g) fresh strawberries
• 1 pound (450g) rhubarb stalks
• 1 package (57g) pectin powder
• 6 cups (1 1/2 kg) granulated sugar

Instructions

1. Wash the strawberries under cool running water to rid them of any debris or sand. Hull the berries, discarding the stems and leaves. Place them into a large heavy bottomed saucepan.
2. Crush the berries with a potato masher. You should end up with 2 1/2 cups (625g) of mashed berries.
3. Rinse and wash the rhubarb. Chop into 1/2 inch pieces and add them to the berries in the saucepan.
4. Stir in the pectin powder and bring to a full boil over high heat, stirring often.
5. Reduce to medium heat and stir in the sugar. Cook and stir until the sugar dissolves.
6. Increase the heat to high and bring the jam to a hard boil. Keep at a full boil for 1 minute. Remove from the heat.
7. Skim off and discard any scum which rises to the top.
8. Ladle into hot sterile jars leaving 1/4 inch of head space. Wipe rims of jars with a damp clean cloth. Top with sterile hot lids and rings, tightening the rings just to finger tight.
9. Process, covered, in boiling water in a water bath canner for 15 minutes. At the end of that time, turn off the heat and remove the lid of the canner. Leave the jars in the canner for 5 minutes and then carefully remove to a double layer of clean kitchen towels.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin