Strawberry Rhubarb Jam

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Course: jams & jellies

Cuisine: American

Keyword: no pectin jam, rhubarb, strawberries

Ingredients

1 1/2 lb rhubarb about 5 1/2 cups chopped
2 lb strawberries about 6 1/2 cups chopped
2 lb 4 cups sugar
2 T lemon juice

Instructions

Combine all ingredients in a large kettle. To maximize juice extraction, you may want to mash the mixture with a potato masher, but this is an optional step. Set the mixture aside for 10 to 15 minutes.
Heat the mixture to boiling over medium high heat, stirring often. Use a silicone spatula to wipe down the sides of the pan, to be sure all the sugar is mixed in and dissolved.
Continue cooking, stirring often, about 35 to 40 minutes, until the mixture reaches 220 degrees. You may also test for jelling by putting a small amount of the mixture on a chilled glass or china plate. The consistency of this sample should be about what you want your jam to have.
As soon as the mixture has reached the appropriate thickness, remove from heat. If desired, skim any foam that might have formed.
Ladle into hot jars immediately and cover tightly. Makes 4 to 5 pints.

Notes

Preservation Technique
Since this batch is going to be shared with others and used rather quickly in several other recipes, I am just going to keep it in my refrigerator. However, if you want to be able to keep your jam on the shelf instead of refrigerated, you will need to do the following:
1. Be sure the jars and lids are made for canning and have been sterilized in boiling water
2. The filled jars should be immediately put into a large pot of boiling water that will reach about an inch above the tops of the jars.
3. Process the (pint) jars for ten minutes after the water returns to a boil. Half pint jelly jars can be processed for only 5 minutes. I would not recommend using larger jars if you are going to process them, as the longer time needed to keep them safe could also cause the jam to become overcooked.