Breakfast - Strawberry-Rhubarb Jam Recipe

Author: Frank Woltz  

We'll show you just how easy it is to make fresh Strawberry Jam with the Ball Automatic Jam & Jelly Maker in less than 30 minutes, then show you how to water bath process the jars so you can enjoy homemade jam, all year long. Tangy Rhubarb Strawberry Jam Recipe - this delicious sweet tart jam is an easy reccipe and will be a family favorite you'll make every summer!

STRAWBERRY RHUBARB JAM

STRAWBERRY RHUBARB JAM
This Strawberry Rhubarb Jam is an easy recipe that combines the flavors of sweet strawberry and tart rhubarb to create a perfectly balanced spread!
Provided by: Brandie @ The Country Cook
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 5 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
  • 3 cups frozen sliced strawberries
  • 2 cups frozen diced rhubarb
  • 8 ounces crushed pineapple (undrained)
  • 2 cups granulated sugar
  • 3 ounce package strawberry-flavored gelatin ((Jell-O))
Nutrition:
  • Calories: 440 kcal
  • Carbohydrate: 111 g
  • Protein: 3 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 83 mg
  • Fiber: 3 g
  • Sugar: 106 g
  • Serving Size: 1 serving
How to cook:
  1. n a large saucepan, combine frozen strawberries, frozen rhubarb, undrained can of crushed pineapple, and sugar.
  2. Bring to a boil over medium-high heat, stirring frequently.
  3. Reduce heat and simmer for 15 minutes. Continue to stir occasionally.
  4. Using a spoon or potato masher; crush strawberry and rhubarb pieces and continue to simmer for 5 minutes.
  5. Remove from heat; stir in strawberry gelatin until dissolved. Stir until gelatin is completely dissolved and there are no more granules in the mix.
  6. Ladle jam into half pint canning jars or freezer containers. If you are going to properly can this jam, you'll want to leave about 1/2-inch headspace at the top between the jam and the lid.
  7. Cool completely. Refrigerate or freeze.
Notes: Kerr Home Canning: Jams, 1 quart water. Sugar. WASH plums, remove the seeds, cut in fourths, add the water and cook the fruit until soft. Measure and add 3/4 cup sugar for each cup fruit. Stir mixture over low heat until sugar is dissolved. Boil rapidly until mixture is thick and clear. Pour into sterilized KERR Jars and seal while hot.

Strawberry-Rhubarb Jam Recipe

Strawberry-Rhubarb Jam Recipe
Tangy Rhubarb Strawberry Jam Recipe - this delicious sweet tart jam is an easy reccipe and will be a family favorite you'll make every summer!
Provided by: Deb Clark
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
  • 4 cups rhubarb (diced)
  • 2 cups strawberries (mashed)
  • 1/4 cup lemon juice
  • 4 cups sugar
  • 1 box sure jell pectin (pink box)
Nutrition:
  • Calories: 578 kcal
  • Carbohydrate: 149 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 22 mg
  • Fiber: 3 g
  • Sugar: 137 g
  • Serving Size: 1 serving
How to cook:
  1. Wash jars - then sterlize them in a hot water bath.
  2. Begin by washing the fruit. Clean the rhubarb, dice into small pieces - measure exactly four cups.
  3. Clean the strawberries, remove the stems and mash the berries with a potato masher - measure exactly 2 cups.
  4. Add the rhubarb and strawberries to a large heavy stockpot. Add the lemon juice.
  5. Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the fruit, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
  6. When it comes to a full boil (a boil you can't stir down) add the remaining sugar. Continue stirring the entire time while the jam cooks. Return it to a boil. Boil for exactly one minute, stirring vigorously. (Set a timer to make sure you get it for a full minute).
  7. Remove from the stove and immediately ladle hot jam into sterilized hot jars, leaving 1/4 inch headspace at the top of the jar.
  8. Using a clean damp cloth, wipe the tops of the jars to remove any fruit mixture that may have gotten on the top of the lids. (This will keep the jars from sealing.)
  9. Tap the filled jars on the counter to remove air bubbles.
  10. Place lids on jars, followed by the rings, screw it on tightly.
  11. Process in a water bath canner (boiling water) for 10 minutes to seal the jars.Makes 6 eight oz. jars.
Notes: Strawberry Rhubarb Jam (low sugar), Proceed by removing the leaves and the hard external part of the rhubarb stalks. Remove the strawberries’ pits. Chop the fruit into regular medium-size pieces. Put the fruits in heavy bottom pot and cover them with sugar. The amount should be between 15% and 20% of the fruits’ weight if you want a less sweet jam.

Ball FreshTECH Jam & Jelly Maker Strawberry Jam

Ball FreshTECH Jam & Jelly Maker Strawberry Jam
Follow, step-by-step, photo illustrated instructions for making Strawberry Jam with the Ball FreshTECH Automatic Jam & Jelly Maker. We love to save summer in a jar, and Strawberries are one of our favorites. We'll show you just how easy it is to make fresh Strawberry Jam with the Ball Automatic Jam & Jelly Maker in less than 30 minutes, then show you how to water bath process the jars so you can enjoy homemade jam, all year long. This recipe is also available on the Fresh Preserving Store website and is the property of Ball Corporation and Jarden Home Brands.
Provided by: Steve Gordon
Total time: 36 minutes
Cook time: 21 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 4
Ingredients:
  • 2 2/3 cups crushed strawberries (about three 1-lb containers)
  • 3 Tbsp Ball® RealFruit® Classic Pectin
  • 1/2 tsp butter or margarine
  • 3 1/3 cups granulated sugar
How to cook:
  1. WASH strawberries in cool, running water and drain.
  2. Remove stems and hulls.
  3. Crush berries one layer at a time using a potato masher.
  4. Measure required quantity of crushed berries and remaining ingredients for your recipe; set aside.
  5. SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer.
  6. Add crushed strawberries evenly over pectin. Add butter/margarine to help reduce foaming.
  7. PRESS jam button – the cook time will automatically default to 21 minutes.
  8. Press enter.
  9. WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar.
  10. Add sugar gradually while Stirrer continues running.
  11. Place the Glass Lid on the Pot.
  12. THE APPLIANCE will continue to automatically stir your ingredients while it cooks.
  13. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete.
  14. Press cancel, unplug the appliance and immediately remove Glass Lid.
  15. REMOVE Stirrer using a pot holder.
  16. Skim foam, if necessary, from top of jam.
  17. PRESERVE jam immediately, using 1 of the 3 ways listed at www.ballfreshpreserving.com.
  18. Enjoy!
Notes: Bernardin Home Canning: Because You Can: Rhubarb Jam, Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use. Thoroughly wash rhubarb and remove ends. Pulse in a food processor or finely chop; do not purée. Measure 4 cups (1000 ml) firmly packed. Combine prepared rhubarb and sugar in a large, deep stainless …

Strawberry rhubarb jam

Strawberry rhubarb jam
Learn how to make the best strawberry rhubarb jam with this easy recipe. You can achieve the perfect set without adding pectin as long as you follow the ingredients quantities listed below and boil to the jam setting point.
Provided by: Janice
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 75 servings
Cuisine: British
Number of ingredients: 4
Ingredients:
  • 500 grams fresh strawberries (weigh after washing and hulling the berriies)
  • 500 grams fresh rhubarb (weigh after washing, trimming, and removing leaves)
  • 500 grams granulated sugar
  • 45 mL fresh lemon juice
Nutrition:
  • Calories: 29 kcal
  • Carbohydrate: 7 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 1 mg
  • Fiber: 1 g
  • Sugar: 7 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Sterilize jars in the oven at 250 °F while you make this recipe. Store the jars in the oven. Have the lids on hand and ready. See notes below for details..
  2. Chop the berries in half or quarter if they are large. Slice the rhubarb into 1 inch pieces (more or less).
  3. Mix the berries and rhubarb with the sugar, lemon juice, and the split vanilla bean (if using) in a big pot.
  4. Cover the mixture and let the fruit macerate at room temperature for 30 minutes, stirring every 10 minutes with a wooden spoon to help the sugar dissolve.
  5. Place the pot on the stove, uncovered and bring the mixture to a boil, stirring occasionally. If you notice that a stable foam forms on the surface of the jam as it boils, you can skim it off the top with a spoon to remove it. This way your jam will be clear and free of too many air bubbles.
  6. When the jam comes to a boil, continue cooking it until it hits the jam setting point, around 104 ºC (220 ºF). For a softer set, you may boil until the jam reaches 103 °F (217–218 °F).
  7. Remove from the heat. Let the pot of jam stand 5 minutes off the heat to cool slightly and thicken, then stir to distribute and suspend the fruit more evenly.
  8. Divide the jam among the jars, leaving a 1/4 inch headspace. Remove air bubbles, wipe the rims clean, then cover with the lids, fingertight. If any of the jars aren't filled full, don't seal them. Instead you can cover them and enjoy them right away, storing in the fridge.
  9. Seal the closed jars according to the manufacturers recommendations, by inverting the hot jars for 2 minutes before placing upright or use a water bath canning kit to seal the jars.
  10. Let sit 24 hours undisturbed before storing them in the pantry.
Notes: Strawberry Rhubarb Jam Recipe, Ingredients ▢ 4 cups rhubarb diced ▢ 2 cups strawberries mashed ▢ ¼ cup lemon juice ▢ 4 cups sugar ▢ 1 box sure jell pectin pink box
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