Strawberry Rhubarb Jam + Giveaway

strawberries

It’s common knowledge that strawberries and rhubarb go well together. Just about everyone I know has a fond memory of a pie or cobbler made with a smattering of sugar and those two ingredients. It should come as no surprise to you that these natural partners make an exceptionally good jam. Truly, it’s exceptional in it’s tart, freshness.

360 | 365

I’ve made this recipe a couple of times recently, though as I looked for photos to use in this post, I realized that I didn’t manage to capture the process. This happens sometimes. When I’m awash in fruit and canning more for myself than for the blog (I know it might shock you, but this does happen), I will head into the kitchen and let myself slip into the meditation that cooking something familiar can offer. The camera doesn’t get much play when that happens.

my copper preserving pan

Outside of the stack of sealed jars now cooling their heels in my coat closet, the only evidence that I even made this jam is the corner of that yellow bowl off on the right edge of this picture. It’s full of macerated berries and chopped rhubarb. The new copper preserving pan I got obviously stole the show that day. (I’ve made a few batches in the copper pan so far and I’m really enjoying it. I plan on writing up my thoughts in a more organized fashion sometime soon, so keep your eyes peeled for that.)

hello matching cutco knives

Before we get to the recipe, there’s just one more order of business to take care of. That’s right, it’s giveaway time! This week, I have a gorgeous pair of Santoku knives from Cutco to offer up to one lucky winner. This is the second year I’ve had the opportunity to work with Cutco and I’m delighted to do it. I like their knives because they are sharp (and stay sharp), have heft without being too heavy and are fairly indestructible.

I don’t adore the look of the handle (though it’s far more appealing in the pearl finish), but it’s shockingly comfortable in the hand and doesn’t mind spending a couple of hours soaking in the sink (not so for my wooden handled knives. And yes, I know that that’s not how you’re supposed to treat knives, but life doesn’t always allow me to wash dishes immediately after they’re made).

If you’re interested in a chance to win this pair of knives, leave a comment here tell me about your favorite kitchen knife (my parents still prefer the ancient L. L. Bean fileting knife that my dad inherited from his father in 1971 above all others). One entry per person, please. Winner will be chosen at random. Comments will close on Sunday, June 19, 2011 at 11:59 p.m. and I will post the winner promptly the next day.

Disclosure: Cutco gave me a pair of these knives for free and is offering the set for giveaway at no cost to me. Happily, my opinions are still all my own (I’m not nearly that cheap).

Now, on to that recipe!

Small Batch Strawberry Rhubarb Jam

Yield: Approximately 2 pints (plus a bit for the fridge)

Ingredients

  • 2 cup of chopped rhubarb (approximately 1 1/2 pounds of stalks)
  • 4 cups of chopped strawberries (approximately one quart)
  • 3 cups sugar
  • 1 lemon, zested and juiced
  • 1 packet liquid pectin

Instructions

  1. Wash your jars and rings and lay them out on a towel to dry. Place your lids in a small saucepan and put over medium heat, so that the sealing compound softens in preparation for canning.
  2. In a 8-quart, non-reactive pot, stir the rhubarb, strawberries and sugar together off the heat. Once the sugar has begun to dissolve, place pot on burner and bring to a boil.
  3. Add the lemon juice/zest to the pot and let it bubble gently for approximately 15-20 minutes. As the jam cooks, use the back of a wooden spoon to mash any large pieces of fruit. Add the pectin, stir to combine and let cook for a few more minutes.
  4. At this point, dip a spoon in the jam and see how it coats the back of the spoon. You can also try the saucer test. If you get a nice, even sheet, the jam is done. You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.
  5. Pour into hot jars, wipe rims to remove any spillage and apply lids/rings.
  6. Process in a hot water bath for ten minutes.
  7. Remove from water and let cool. When jars are cool, remove rings and test seals. Refrigerate any jars that didn’t seal and store the rest in a cool, dark place.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://foodinjars.com/2011/06/strawberry-rhubarb-jam-giveaway/

Related Posts:

, ,

564 Responses to Strawberry Rhubarb Jam + Giveaway

  1. 551
    Wendy Wyatt says:

    I found my favorite knife at a garage sale. It has a wavy edge and an adjustable bar for cutting bread. I have since found another one at a garage sale :-) I took the adjustable thing off and use it for cutting just about everything. It seems to stay sharp! :-)

  2. 552
    Rachel Apple says:

    My favorite knife is my Calphalon Katana series chef knife. Hot damn, I use it for everything! It it weighted so nicely that mincing garlic is like pie and it is easy to sharpen and stays true to me!

  3. 553
    Letty says:

    My hubby has some kind of German knives (not well known) that are sharp, There’s one I use a lot that works well, and we always seem to fight over it. there’s not a santuko among them.

  4. 554
    Barbara says:

    I look forward to hearing about your copper experience…I still don’t know when to use copper and when not to, so I avoid it all together :)

    Thanks for the contest, too!

  5. 555
    fatima says:

    my favorite knife (so far) is a red wood handled paring knife by L’Econome that I picked up for $6 from the clearance section at Sur La Table. I’ll be honest – I haven’t even had a chance to use it yet, but I just love the way it looks.

  6. 556
    Marie Woodliffe says:

    I love my Henckels paring knife!

  7. 557
    Melissa Bohl says:

    My favorite knife is a pairing knife that isn’t high quality, and has to be sharpened often, but it fits in my hand well and gets the job done.

  8. 558
    Liz Baker says:

    2 cases worth of jars have been filled this weekend. I blame you, Marisa. Interested to see how the copper pot works out. I’m loving my weird Italian stockpot. P.S. I’m a knife whore.

  9. 559
    Sharon says:

    My favorite knife of all is my Wusthof paring knife ….I’ve had it for about 7 years and still use it daily. I love Cutco, too!

  10. 560
  11. 561
  12. 562

    […] you give this a shot and want to continue on jamming with strawberries, try this Strawberry Rhubarb recipe also from foodinjars.com. I made it using an all natural powder pectin from whole foods which was […]

  13. 563

    […] Pinned on July 10, 2012 at 3:31 am by PinPal Repin Like Pinned from: http://foodinjars.com.s164546.gridserver.com/arugulapesto/ […]

  14. 564

    […] finally, the small batches! Strawberry Rhubarb Jam. With roseflower […]

Trackbacks/Pingbacks

  1. Strawberry Rhubarb Jam « Baking Ballerina - July 12, 2011

    […] http://foodinjars.com.s164546.gridserver.com/arugulapesto/2011/06/strawberry-rhubarb-jam-giveaway/ […]

  2. Strawberry Rhubarb Jam | Newton's Nutriment - August 7, 2011

    […] Strawberry Rhubarb Jam […]

  3. Jam Session « The Last Stitch - June 5, 2012

    […] you give this a shot and want to continue on jamming with strawberries, try this Strawberry Rhubarb recipe also from foodinjars.com. I made it using an all natural powder pectin from whole foods which was […]

  4. Strawberry Rhubarb Jam + Giveaway | pinpal.info - July 9, 2012

    […] Pinned on July 10, 2012 at 3:31 am by PinPal Repin Like Pinned from: http://foodinjars.com.s164546.gridserver.com/arugulapesto/ […]

  5. Ten Ways to Use and Preserve Spring Rhubarb | Food in JarsFood in Jars - April 23, 2014

    […] finally, the small batches! Strawberry Rhubarb Jam. With roseflower […]