Three Ingredient Strawberry Rhubarb Jam Food

STRAWBERRY-RHUBARB JAM

Steps:

• Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.

STRAWBERRY RHUBARB JAM WITH JELLO

Steps:

• Wash rhubarb and cut into 1 inch chunks.
• Add rhubarb and sugar into a food processor bowl. Pulverize until the rhubarb and sugar make a wet paste.
• Pour rhubarb mash into a small saucepan over medium heat.
• Bring to a rolling boil, and continue to boil for 5 minutes. Remove from heat.
• Stir in Strawberry Jello until completely mixed.
• Pour into a clean quart mason jar or heat proof container. Let cool before covering with lid.
• Refrigerate overnight so the jam can set up. Enjoy!
• Makes one quart of jam, one Tablespoon is a serving.

THREE INGREDIENT STRAWBERRY RHUBARB JAM

Steps:

• 1. Clean rhubarb and cut into 1/2 inch pieces.
• 2. Place rhubarb in a large bowl and add sugar. Stir to evenly distribute sugar. Allow to stand for 3-5 hours, stirring occasionally.
• 3. Place rhubarb and sugar in a large saucepan.
• 4. Bring rhubarb to a boil over medium heat. Once boiling, reduce heat to medium/low and simmer for 10 minutes.
• 5. Remove from heat and add strawberry gelatin. Stir until gelatin is completely dissolved.
• 6. Pour jam carefully into 3 (pint) plastic jam freezer jars. Freezes beautifully although it never lasts that long in our house! =)

TART RHUBARB JAM

Steps:

• Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
• Bring to a boil.
• Reduce heat and simmer 15 minutes.
• Remove from heat and stir in jello until dissolved.
• Pour into jars and refrigerate.
• Makes 48 tablespoons or 1 1/2 pints.

STRAWBERRY-RHUBARB JAM

Steps:

• Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
• Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, 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 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. 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). Store in a cool, dark area.

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".