Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, brad's strawberry rhubarb jam. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. Strawberry rhubarb jam recipe with no added pectin.
Brad's strawberry rhubarb jam is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Brad's strawberry rhubarb jam is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have brad's strawberry rhubarb jam using 9 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Brad's strawberry rhubarb jam:
- Get 1 1/2 lbs rhubarb stalk
- Get 1 1/4 cups water
- Make ready 1/2 flat fresh strawberries
- Get 1 box MCP pectin, yellow box
- Take 1/4 cup fresh lemon juice, divided
- Prepare 8 1/2 cups sugar
- Take Accessories
- Take 5 pint jars, 1-1/2 pt jar, sterilized
- Make ready New lids, sterilized rings
RETURN to More Rhubarb Jam Recipes. Strawberry rhubarb preserves are by no means innovative, but they're a classic for a reason. The bright, rosy flavor of the sweet-tart pairing is our best attempt at bottling the optimism of the season. Even after both fruits have concluded their brief, wonderful moments, we'll still have this jam.
Steps to make Brad's strawberry rhubarb jam:
- Cut rhubarb stalk into 1/2 inch pieces. Place in a pot with water and 1/8 cup lemon juice.
- Bring to a simmer covered. Simmer until rhubarb becomes soft.
- Crush strawberries in a mixing bowl.
- You will need 6 cups total between the simmered rhubarb, and the crushed strawberries. Including all liquid.
- Put fruit in a large saucepot. Mix in rest of lemon juice and pectin.
- Meanwhile, place canning lids in a small saucepan. Cover with water. Bring to a simmer and hold.
- Bring to a rapid boil on medium high heat. Stirring constantly.
- 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.
- Remove from heat and quickly pour into sterilized jars.
- Wipe rim of jars with a damp cloth
- Immediately put on hot lids and rings. Use oven mitts. Screw rings on tightly.
- Turn upside down onto a dry towel. Let sit for 5 minutes.
- After that turn right side up. Let sit on towel until they are cooled. They will seal when they cool.
- Let set up overnight. Refrigerate after opening
- Enjoy
Strawberry Rhubarb Jam: I love a strawberry rhubarb combo, and this jam tastes like summer in a jar. This is the jam that starts off my canning season every year, and after a long, cold Ohio winter, nothing makes me happier than seeing rhubarb, then strawberries at the f. Strawberry rhubarb jam is easy to make at home with a bit of fresh fruit and sugar, no pectin needed. The rhubarb adds a delightful tart flavor to the jam, while the strawberry adds sweetness and helps the jam finish with a beautiful red color. This particular recipe is actually more of a "Rhubarb.
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