Strawberry Rhubarb Jam Small Batch Recipe No Pectin Food

STRAWBERRY RHUBARB JAM - SMALL BATCH

Steps:

• Remove stems from strawberries and coarsely chop. Chop rhubarb into 1/2" chunks. Grate ginger.
• Add strawberries rhubarb, ginger, sugar, and lime juice to a wide, shallow pan. Bring to a boil over medium heat.
• As mixture boils down, it will foam up and reduce. Stir occasionally to ensure it's not sticking. If it does stick, reduce the heat.
• Once the foam begins to subside, begin to stir constantly. Jam will darken in color and take on a thick, syrupy consistency. It's done when it coats the back of a spoon and you can draw a line down the center of the pan that takes a moment to refill.
• Allow jam to cool 5 minutes in the pan, then transfer to a clean glass jar or storage container. Cool the jam at room temperature for about 90 minutes before refrigerating. Chill 6 - 8 hours to thicken completely.

SMALL BATCH STRAWBERRY RHUBARB JAM

Steps:

• Place all ingredients in a large non-reactive saucepan and stir to combine.
• Heat over medium heat until boiling, then reduce heat to medium low and continue cooking for 45-50 minutes until the strawberries and rhubarb have cooked down and thickened. Stir every 10 minutes or so to prevent burning.
• Remove from heat and allow to cool completely. Store in an air tight container in the refrigerator for up to 3 weeks. Enjoy!

PECTIN-FREE STRAWBERRY RHUBARB JAM

Steps:

• Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).
• Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

STRAWBERRY RHUBARB JAM SMALL BATCH RECIPE NO PECTIN

Steps:

• Place all ingredients in a large, heavy-bottomed pot and bring to a rolling boil.
• Reduce heat slightly and then simmer, stirring frequently, for 20 minutes. Jam will reduce in volume and thicken.
• Let cool for 10 minutes and pour into clean glass jars or containers.
• Can be refrigerated for up to 2 to 3 weeks.

STRAWBERRY RHUBARB JAM

Steps:

• Prepare your jam jars, by boiling them for several minutes, jars and lids. I use small 1/2 pint wide mouth mason jars.
• In a large bowl combine the chopped rhubarb strawberries and sugar.Let sit for about 45 minutes to let the fruit release their juices.
• Transfer fruit mixture to a medium pan, (I use the small Mauviel Jam pan). Add the lemon juice and cook uncovered over low heat until the jam comes to a slow simmer about 10 minutes, then lower heat more and continue cooking for another 35-40 minutes. Check and stir occasionally.
• For a thicker jam mix the cornstarch with just enough water to make a paste and add to the fruit during the last few minutes of cooking.
• Remove from heat and let cool before transferring to the prepared jam jars. Place lids on jars and store in the refrigerator for up to 3 weeks or 4 months in the freezer.

RHUBARB, STRAWBERRY, RASPBERRY JAM

Steps:

• Slice the strawberries and rhubarb if using fresh fruit. Set aside.
• Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
• Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
• Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
• Ladle into hot canning jars. Cover with hot lids and bands.
• Process in a water bath for 20 minutes.
• Remove and allow to cool. Listen for the "pops".

STRAWBERRY RHUBARB JAM

Steps:

• Let jars, rims and lids stand in hot water until they are ready to be filled.
• Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
• Stir pectin into fruit.
• Bring to a rolling boil.
• Using a blender wand or hand masher break up the rhubarb.
• Add sugar.
• Return to a full boil and boil 1 minute.
• (It will increase in size.).
• After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
• Put rims and seals on jar and tighten as much as possible.
• Invert jars for 5 minutes then turn upright.
• Let sit for 24 hours before serving.