Strawberry Rhubarb Jam

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     My mom has a ton of rhubarb in her garden.  When she asked if I wanted any I jumped at the chance to take a few pounds.  I’ve had 2 jams recipes marked in my Ball Blue Book that use rhubarb and I’ve been in the mood to do some canning.  The one I tried first in the classic strawberry rhubarb jam.  I was lucky enough to get some fresh strawberries at the farmer’s market as well.

      I’ll be the first to admit I’ve never cooked with rhubarb before and I was a little nervous because I’ve heard that rhubarb can be poisonous.  After talking with some of my foodie friends and scouring the Internet, it seems that the leaves of the rhubarb plant are poisonous so I steered clear from those. Then there was the debate on whether or not to peel the rhubarb.  I decided against it because I love the pink/red color of the stalks.

      The jam came together quickly and went to a boil before I knew it.  This is a quick jam to make.  The flavor is wonderful.  It’s both sweet and a tad sour.  The texture is great as well because the rhubarb gets soft but not mushy.  I served this jam with homemade biscuits for my Farm Fresh Brunch last week.  It’s also great on toast and as a filling in cupcakes.

Strawberry Rhubarb Jam(from Ball’s Blue Book Guide to Preserving)
2 c. strawberries, crushed
2 c. chopped rhubarb (about 4 stalks)
6 T. classic pectin
1/4 c. lemon juice
1 t. cinnamon
5 1/2 c. sugar

1.  In a large sauce pan over high heat, bring the strawberries, rhubarb, pectin, and lemon juice to a boil.

2.  Add in the cinnamon and sugar, stirring quickly until dissolved.  Boil hard for one minute, stirring constantly.

3.  Remove the jam from the heat and skim foam off the top if needed.

4.  Ladle the jam into hot jars, leaving 1/4 inch of headspace.  Remove any air bubbles from the jars and readjust the headspace.

5.  Put on the 2 piece lid and screw to finger tip tight.  Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.

**This recipe make 6 half pints**

This post linked to:
Frugal Food Thursdays, It’s A Keeper Thursdays, Full Plate Thursdays, Sweet Tooth Friday,