#1 – Strawberry Rhubarb Jam
Be sure not to deviate from the ingredient measurements or methods-fruit pectin requires a certain amount of sugar,acid and cooking time to form a proper gel.
Ingredients
2 cups (500 ml) crushed strawberries about 1 L
2 cups (500 ml) finely chopped rhubarb, 6 stalks
4 tbsp (60 ml) lemon juice
1 pkg (57 g) BERNARDIN Original Fruit Pectin
5-1/2 cups (1375 ml) 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. Set screw bands aside. Heat sealing discs in hot water, not boiling. Keep jars and sealing discs hot until ready to use.
- Wash, hull and crush strawberries. Measure 2 cups (500 ml); set aside.
- Wash and finely chop rhubarb. Measure 2 cups (500 ml); set aside.
- Measure sugar; set aside.
- In a large deep stainless steel saucepan, stir together prepared strawberries and rhubarb, lemon juice, ½ tsp butter or margarine to reduce foaming and BERNARDIN Original Pectin.
- Bring fruit mixture to a full rolling boil. Add sugar. Stirring constantly, return mixture to a boil for 1 minute, stirring constantly.
- Remove from heat, skim off foam if necessary.
- Ladle hot jam into a hot jar to within ¼ inch of the top of the jar.
- Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to 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 boil before timing for 10 minutes
- When processing time is complete, turn stove off, remove jars without tilting and place them upright on a protected wrok surface.
- After cooling check jar seals. Sealed discs cirve downward and do not move when pressed.
Use within one year.
