Sweet & Tart Strawberry Rhubarb Delight Jam
This luscious Strawberry Rhubarb Delight Jam beautifully balances the sweetness of ripe strawberries and the tangy bite of rhubarb, resulting in a delightful spread perfect for toast, scones, or even as a filling for pastries. The liquid Certo pectin ensures a quick set, making it easier to achieve that perfect jam consistency without lengthy cooking. Featuring a stunning rich pink-red color that brightens up any breakfast table, this jam not only satisfies the taste buds but also makes a lovely homemade gift. With simple preparation steps and the option for using a food processor, you'll have a fresh batch ready to enjoy year-round. Just be cautious with the inversion sealing method, as it does not have USDA approval.
N/A
Servings
1275
Calories
6
Ingredients
Ingredients
Strawberries
2 pints (Remove stems and crush to 2 1/4 cups)
Rhubarb
1 lb (Chop to measure 1 3/4 cups)
Sugar
6 1/2 cups (None)
Liquid Certo Pectin
1 (3 ounce) envelope (None)
Water
1/2 cup (None)
Butter
1/2 teaspoon (Optional, to reduce foam)
Instructions
1
Begin by preparing your jars and lids for canning. Wash jars in hot, soapy water, then rinse thoroughly in warm water. To prepare lids, bring a small pot of water to a boil, remove it from heat, and place the lids in the hot water until you're ready to use them.
2
Remove the stems from the strawberries and crush them until you have about 2 1/4 cups. You can do this with a potato masher, a food processor, or even by hand for a more rustic texture.
3
Chop the rhubarb until you have 1 3/4 cups. Place the chopped rhubarb in a saucepan with 1/2 cup of water. Bring it to a boil, then reduce to medium heat and boil for about 2 minutes, or until the rhubarb is tender.
4
In a large pot (at least 6- or 8-quart), combine the crushed strawberries, drained rhubarb, sugar, and optional butter to reduce foam. Stir to combine and bring the mixture to a full rolling boil over high heat.
5
Once boiling, add the liquid Certo pectin and stir well. Bring the mixture back to a full boil and boil for exactly 1 minute, then remove from heat.
6
Skim off any foam from the top of the jam (if you've added butter, there may not be much foam). Using a ladle, pour the jam into your prepared jars, leaving about 1/8 inch of headspace at the top.
7
Wipe the rims of the jars with a clean cloth to ensure a good seal. Place the two-piece lids on the jars, screw on the bands until they're snug but not overly tight.
8
Process the jars in a boiling water canner for 10 minutes. Remove the jars from the canner, allow them to cool undisturbed overnight, and check the seals the next day. Any jars that haven’t sealed properly should be refrigerated and used immediately. Properly sealed jars can be stored in a cool, dry place for up to one year.
Nutrition Information
0.625g
Fat
318.375g
Carbs
0.625g
Protein
2.5g
Fiber
0mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Sweet & Tart Strawberry Rhubarb Delight Jam?
It is a luscious spread that balances the sweetness of ripe strawberries and the tangy bite of rhubarb, perfect for toast, scones, or pastry fillings.
How many strawberries are required for this recipe?
You will need 2 pints of strawberries, which should be crushed to measure approximately 2 1/4 cups.
How much rhubarb is needed?
The recipe calls for 1 lb of rhubarb, chopped to measure 1 3/4 cups.
What quantity of sugar is used?
This recipe requires 6 1/2 cups of sugar to achieve the desired sweetness and consistency.
What type of pectin does the recipe call for?
The recipe specifically uses one 3-ounce envelope of liquid Certo pectin for a quick and reliable set.
Why is butter included in the ingredients?
Adding 1/2 teaspoon of butter is an optional step used to reduce the amount of foam that forms during the boiling process.
How much water is used to cook the rhubarb?
The rhubarb is cooked in 1/2 cup of water until it becomes tender.
How do I prepare the jars for canning?
Wash the jars in hot, soapy water and rinse them thoroughly in warm water before use.
What is the best way to crush the strawberries?
You can crush strawberries using a potato masher, a food processor, or by hand for a more rustic texture.
How do I cook the rhubarb initially?
Place the chopped rhubarb in a saucepan with water, bring to a boil, then reduce to medium heat and boil for about 2 minutes.
What size pot is recommended for cooking the jam?
A large pot, at least 6 or 8 quarts in size, is recommended to accommodate the boiling mixture.
When should I add the pectin to the mixture?
Add the liquid Certo pectin once the fruit and sugar mixture has reached a full rolling boil over high heat.
How long should the mixture boil after adding pectin?
After adding the pectin and returning to a boil, you must boil the mixture for exactly 1 minute.
What should I do with the foam on the jam?
You should skim off any foam from the top of the jam with a spoon before pouring the mixture into jars.
How much headspace should be left in the jars?
Leave about 1/8 inch of headspace at the top of each jar when filling.
How do I prepare the lids for sealing?
Place the lids in a pot of water that has been brought to a boil and then removed from heat until you are ready to use them.
How do I ensure a good seal on the jars?
Wipe the rims of the jars with a clean cloth before applying the lids to remove any residue that might prevent a seal.
How long are the jars processed in a water bath?
The filled jars should be processed in a boiling water canner for 10 minutes.
What should I do with jars that do not seal?
Any jars that fail to seal properly should be stored in the refrigerator and used immediately.
How long can properly sealed jars be stored?
Properly sealed jars can be stored in a cool, dry place for up to one year.
What is the total calorie count for the batch?
The total calorie count for this recipe batch is 1275 calories.
Is the inversion sealing method safe?
Caution is advised as the inversion sealing method does not have USDA approval.
Can I use a food processor to crush the fruit?
Yes, a food processor can be used for the strawberries if you prefer a smoother texture or faster preparation.
What is the resulting color of the jam?
The jam features a stunning, rich pink-red color that brightens any breakfast table.
What is the total fat content?
The total fat content for the recipe is 0.625g.
How many carbohydrates are in this recipe?
The recipe contains approximately 318.375g of carbohydrates.
What is the protein content of this jam?
The total protein content for this recipe is 0.625g.
How much fiber does the jam provide?
This recipe provides a total of 2.5g of fiber.
Does this recipe contain sodium?
According to the nutritional data, this jam contains 0mg of sodium.
What are some ways to serve this jam?
It is perfect for toast and scones, and also works well as a filling for various pastries.