My first year of canning starts with jam, which means helping myself to Gram's giant rhubarb patch. Strawberries are store bought as I don't think anyone in my family has ever (successfully) grown them. I found the experience to be a success although I did find the jam a bit runny, I will allow the sauce to reduce a bit longer. Gram also made jam with similar results, must run in the family!
This makes 8 half-pints
Ingredients:
6 cups cut strawberries
2-3 cups cut rhubarb
2 T lemon juice (I used fresh but in doing research the bottled is better for proper acidity)
1 package pectin
5-6 cups sugar
To Make the Jam:
1) Smash strawberries in a pot then add rhubarb
2) Add pectin and lemon juice, stir well
3) Heat on medium-high heat until boiling (stir occasionally), then add the sugar
4) Bring to a rolling boil and stir 2 minutes
5) Remove from heat and stir 5-7 minutes (If runny, may need to boil a few minutes longer)
Canning Instructions:
1) Heat water in canner with enough water to cover 1 inch over the tops of the jars
2) Wash jars in hot, soapy water. You can place jars in canner with hot water, or set aside and dunk jars in water just before adding jam. Jars should be hot to prevent them from cracking.
3) Sterilize lids and rims by boiling in water several minutes
4) Add hot jam to hot jars leaving 1/4" headspace
5) Wipe inside and outside of jar rim and on top edge of jars with a clean, damp cloth to remove any jam that spilled. Add lid and tighten rim until secure but not too tight
6) Add jars to canner, cover lid, and boil for 10 minutes (start timer once it starts boiling, not before)
7) Remove and place on clean towel, do not disturb for 24 hours. Check if sealed by pressing center of lid. If it does not give, jars have sealed and are good for 1 year. Any jars that have not sealed need to be placed in the fridge immediately.
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