We have a winner in the strawberry jam giveaway! I really do wish I could send jam to all of you, but with 55 entries, that would more than clean me out, jam-wise (I need to save a few jars to get me through the dark, frigid days of January and February). Hopefully though, the strawberry jam post has compelled some of you to make your own (you do need to act fast though, as strawberry season is short and here in Philly, it’s drawing to a close) and I firmly believe that it tastes better when you’ve made it with your own two hands. But enough with that, it’s time to announce that the lucky recipient of this truly delectable strawberry jam is comment #51, left by Rebekah Denn of Eat All About It.
In other news, as many of you know, I teach some canning classes here in Philly. Last weekend, I did a class in which we made a huge batch of strawberry-rhubarb jam. Someone asking the comments whether I’d be willing to share that recipe on the blog. Well, of course! It’s a good recipe and can be easily halved (it makes just over seven pints as written, which is a whole heck of a lot of jam) if you don’t have that much fruit. The recipe is after the jump.
- 5 cups of chopped rhubarb (approximately 1 1/2 pounds of stalks)
- 8 cups of chopped strawberries (approximately two quarts)
- 6 cups sugar
- 2 cups water
- 2 lemons, zested and juiced
- 2 teaspoons cinnamon
- pinch of salt
- 2 packets liquid pectin (one box)
- 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.
- In a 8-quart, non-reactive pot, bring the rhubarb, strawberries, sugar and water to a boil. Add the cinnamon, lemon juice/zest and salt to the pot and let it bubble gently for about ten minutes (on my stove, this means I set it to medium-high). After ten minutes have elapsed, use a potato masher to break down any large pieces of strawberries that are left (the rhubarb should have broken down nicely by now). If you like a smoother texture, use an immersion blender to puree the fruit. Add the pectin, stir to combine and let cook for a few more minutes.
- 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.
- Pour into hot jars, wipe rims to remove any spillage and apply lids/rings.
- Process in a hot water bath for ten minutes.
- Remove from water and let cool.