STRAWBERRY RHUBARB JAM
READINGTON — The Readington Community Garden shared this recipe for strawberry-rhubarb jam, a great way to use up those ripe strawberries before they spoil.
Ingredients
3 1/2 cups crushed strawberries
1 1/2 cups cooked rhubarb
1/2 teaspoon butter
1 box pectin
6 1/2 cups sugar
Process in deep water bath for 10 minutes
To process fruit:
1. Discard stems, chop, and crush strawberries, one layer at a time.
2. Cut up rhubarb into small pieces. Place in saucepan; add 1/2 cup water. Bring to boil. ‚
Reduce heat, cover and simmer 1 minute.
Directions
Bring boiling water canner, half-full with water, to simmer.
Wash jars in dishwasher, keep warm. Drain well before filling. Wash screw bands in hot, soapy water, rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
Measure exact amount of prepared juice into 6- or 8-quart saucepot.
Measure exact amount of sugar into separate bowl.
Stir pectin into juice in saucepot. Add 1/2 teaspoon butter to reduce foaming.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantly.
Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute stirring constantly. Remove from heat. Skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and treads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in Lower rack into canner. Water must cover jars by 1 to 2 inches. Cover; bring water to gentle boil. Process jam for 10 minutes. Remove jars and place upright on a rack to cool completely. Count characteristic ping as lids seal.
Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to one year. Refrigerate opened jellies up to 3 weeks.
READINGTON — The Readington Community Garden shared this recipe for strawberry-rhubarb jam, a great way to use up those ripe strawberries before they spoil.
Ingredients
3 1/2 cups crushed strawberries
1 1/2 cups cooked rhubarb
1/2 teaspoon butter
1 box pectin
6 1/2 cups sugar
Process in deep water bath for 10 minutes
To process fruit:
1. Discard stems, chop, and crush strawberries, one layer at a time.
2. Cut up rhubarb into small pieces. Place in saucepan; add 1/2 cup water. Bring to boil. ‚
Reduce heat, cover and simmer 1 minute.
Directions
Bring boiling water canner, half-full with water, to simmer.
Wash jars in dishwasher, keep warm. Drain well before filling. Wash screw bands in hot, soapy water, rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
Measure exact amount of prepared juice into 6- or 8-quart saucepot.
Measure exact amount of sugar into separate bowl.
Stir pectin into juice in saucepot. Add 1/2 teaspoon butter to reduce foaming.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat stirring constantly.
Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute stirring constantly. Remove from heat. Skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and treads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in Lower rack into canner. Water must cover jars by 1 to 2 inches. Cover; bring water to gentle boil. Process jam for 10 minutes. Remove jars and place upright on a rack to cool completely. Count characteristic ping as lids seal.
Let stand at room temperature 24 hours. Store unopened jam in cool, dry, dark place up to one year. Refrigerate opened jellies up to 3 weeks.
Subscribe to:
Posts (Atom)