Ball Blue Book Strawberry Rhubarb Jam Recipes

BALL BLUE BOOK STRAWBERRY RHUBARB JAM

Steps:

• 1. Sterilize 1/2 pint jars and lids.
• 2. Combine strawberries, rhubarb, lemon juice and pectin in a large saucepan (it will foam up, so use a large pan.) Bring to a boil.
• 3. Add sugar, stir to dissolve. Return to a boil and boil hard for 1 minute, stirring all the time.
• 4. Ladle hot jam into jars leaving 1/4" space at the top. Wipe the rim of the jars with a damp paper towel to remove any jam. Adjust lids and rings (not over tight.)
• 5. Process 10 minutes in a water bath canner. *A very large stockpot with a tight lid will work just fine if you don't have a canner.

STRAWBERRY-RHUBARB JAM

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• Combine strawberries, rhubarb, pectin, and lemon juice in a large saucepan, stirring to blend in pectin. Bring mixture to a boil over medium-high heat. Add sugar, stirring until sugar dissolves.
• Return mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam, if necessary.
• Ladle hot jam into a hot jar, leaving 1/4-inch headpsace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight.
• Place jar on a rack in a boiling-water canner. Repeat until all jars are filled. Water must cover jars by at least 1-inch before processing.
• Bring water to a full rolling boil over medium-high heat. Cover canner, and process jars for 10 minutes (time starts when full boil begins).
• Turn off heat, remove cover, and let jars cool in the water for five minutes. Then, remove the jars from the canner, and place on a towel on the counter to cool completely-do not retighten any bans that have loosened.
• Cool 12 hours. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label and store jars. Any jars that have not sealed should be stored in the fridge and eaten within a week.

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:

• Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
• Bring to a boil over high heat.
• Add sugar, stirring until dissolved. Return to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot jam into hot jars, leaving 1/4 inch headspace.
• Adjust two-piece caps.
• Process 10 minutes in water bath.

STRAWBERRY JAM (BALL / BERNARDIN)

Steps:

• If using fresh strawberries, wash them, and hull them.
• Mash the strawberries a layer at a time in something like a pie plate using something like a potato masher.
• You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. A tidge under or over is fine.
• Put in a large stainless steel pot.
• Add the water.
• Add the pectin and stir till the pectin is dissolved.
• Put on a burner.
• If using SUGAR or SPLENDA: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Add in sugar or Splenda, bring back to a boil that you can't stir down, and boil for 1 minute after that point. Remove from heat.
• If using STEVIA: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Remove from heat. Add stevia to taste.
• Should it start to gel before this time is up, remove from heat, you're done.
• Remove from heat.
• Skim off any foam, if there is any.
• Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
• Leave 1 cm (1/4 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jars for 10 minutes; increase time as needed for your altitude.

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.