Rhubarb Strawberry Jam

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

pectin

💰Cheaper: cornstarch

Cornstarch can thicken the jam at a lower cost.

Harvest rhubarb and strawberries from the garden, ensuring to pull the rhubarb rather than cut it.

Rinse the rhubarb to clean it, especially at the base where dirt may collect.

Dice the rhubarb into small pieces, similar to cutting celery.

Hull and chop the strawberries, adding them to the bowl with the rhubarb.

Prepare jars for canning, using half-pint jars found in the pantry.

Discuss the importance of adjusting pectin based on batch size and cooking time.

Combine the diced rhubarb and strawberries in a large pot.

Add sugar to the fruit mixture (exact amount not specified).

Add pectin to the boiling fruit mixture, stirring quickly to avoid clumping.

Cook the mixture for a minute after adding pectin, as it sets quickly.

Test the jam's consistency by placing a spoonful on a cold plate and letting it sit for a minute.

If the jam is too runny, boil for an additional 5 minutes and retest.

Pour the hot jam into prepared jars, leaving space at the top.

Seal the jars with lids and process them in boiling water for 5 minutes to ensure a good seal.

Let the jars cool at room temperature before storing.

Cooking Techniques

Equipment Needed

Spice Level: