|Nutritional Gu >(per serving)|
|Servings: six to seven cups (48 servings)|
|Quantity per serving|
|% Daily Value*|
|Total Fat 0g||%|
|Saturated Unwanted fat 0g||%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 0g||two%|
|*The % Day-to-day Value (DV) tells you how significantly a nutrient in a foods serving contributes to a day-to-day diet. two,000 calories a day is employed for basic nutrition advice.|
This jam is a celebration of spring strawberries and rhubarb. The blend of the two fruits has prolonged been a common one. The tart rhubarb marries superbly with the sweeter strawberries. The strawberries also make for a deep red jam, a real plus if your rhubarb is a lot more green than red.
Creating the jam without pectin does get more time than 1 made with pectin, but there is at least 1 crucial benefit. A strawberry-rhubarb jam manufactured with about 4 cups of fruit and pectin needs 5 one/two cups of sugar. This recipe is created with 9 cups of fruit and 5 1/2 cups of sugar a stunning big difference in ratio. You are going to have a bit significantly less volume, but a much more fruit-forward jam with marvelous texture.
A reliable candy thermometer is advisable. If you don’t have a candy thermometer, check the gel point using 1 of these approaches.
- 1 and one/two lbs rhubarb
- two pints strawberries (fresh)
- 5 and one/two cups granulated sugar
- 1/four cup lemon juice (fresh)
Methods to Make It
Rinse the rhubarb and slice it into one/two-inch pieces. You should have roughly 5 cups.
Hull the strawberries and rinse them under cold operating water. Allow them dry and then slice thinly. You should have 4 to five cups of sliced strawberries.
In a massive, nonreactive pot, mix the prepared strawberries and rhubarb with the granulated sugar. Stir to combine. Cover the pan and let it stand at room temperature for 2 hours or refrigerate for up to twelve hrs.
Place 7 clean, half-pint jars in a large canning kettle and cover with water. Deliver the water to a boil. Reduce the heat to reduced to keep the jars sizzling even though you prepare the fruit.
Spot the lids and rings in a saucepan cover with water and carry to a simmer. Maintain the lids in the scorching water until finally you are prepared to seal the jars.
Add the lemon juice to the fruit and spot the pan above medium-substantial heat. Attach a candy thermometer to the pan. Make confident the tip of the thermometer does not touch the bottom or side of the pan.
Deliver the fruit to a boil, stirring continuously. Minimize the heat to medium and proceed cooking till the jam reaches 220 F, stirring often. When the jam reaches about 216 F, get started stirring even more often to avoid scorching.
Eliminate the jam from the heat and skim off any foam. Stir for a handful of minutes and then ladle the jam into the sizzling jars, leaving one/4-inch headspace. Wipe the jar rims and threads with dampened paper towels. Very carefully spot the lids on the jars and screw on the rings. Never over-tighten the rings and maintain the jars upright.
Place the jars on the canning rack and decrease them into the canning kettle. If the water is not at least one inch over the jars, include a lot more sizzling water. Deliver the water back to a boil. Decrease the heat to medium-low and cover the pan boil gently for 10 minutes. If you are functioning at an altitude of more than 1,000 feet, see the table under.
Eliminate the pan from the heat and allow the jars stand in the water for ten minutes.
With tongs, remove the jars to a rack to awesome (upright) entirely. If any jars did not seal, refrigerate them and use right away.
Substantial Altitude Changes
one.001 to three,000 feet: Include 5 minutes to the processing time.
three,001 to 6,000 feet: Include ten minutes to processing time.
6,001 to 8,000 feet: Add 15 minutes to the processing time.