Strawberries are here and it’s about time! While most of the country is scorching, Newfoundland has been freezing and I almost lost hope of having local strawberries this year. But they are here!
After going on u-pick family excursion, I promptly turned these sweet morsels into an outstanding jam that you might have some issues to save it for friends come Christmas (sorry friends!). I added some rhubarb that we had frozen after receiving it in our CSA share a few weeks ago. Hope you enjoy the recipe below!
- 5 cups rhubarb chopped
- 6 cups cane sugar
- 6 cups strawberries halved or quartered
- ¼ cup freshly squeezed lemon juice
- In a large pot mix rhubarb and sugar and let stand covered for 3 hours mixing occasionally. Stir in lemon juice and strawberries.
- Bring the mixture to a boil, stirring to dissolve sugar. Reduce the heat and cook jam at a full rolling boil until thickened, stirring often to prevent burning (about 30 minutes). Remove jam from heat and stir for 2 to 3 more minutes, skimming off any foam.
- While the jam is cooking, prepare canner, sterilize jars and screw rings. For the lids, place them in a small saucepan filled with water, bring to a boil, remove from heat and set the pan aside.
- Ladle hot jam into hot jars, leaving ½ inch headspace. Remove air bubbles with a non-metallic spatula and adjust headspace as necessary by adding hot chutney. Wipe rim clean with a damp cloth and place hot lid disc on jar. Screw band down until fingertip-tight.
- Place jars in canner and return to a boil. Process for 10 minutes but remember to adjust for altitude. Remove jars and let stand for at least 24 hours on a towel-lined surface. Check lids and refrigerate or reprocess any jars that aren’t sealed.
- Label and date the jars.