Preserving method: Water bath canning
Makes about Makes about 6 (8 oz) half-pint jars
This first sighting of Rhubarb in markets and gardens surely means Spring has arrived. This perennial vegetable can be used savory,
but we prefer it slightly sweetened, mixed with Strawberries and a floral hint of vanilla.
You will need
- 1-1/4 lbs Strawberries, hulled and quartered, 4 cups prepared
- 1 -1/4 lbs Rhubarb, trimmed, sliced into ¼ inch pieces, 4 cups prepared
- 1 vanilla bean
- 5 1/2 tbsps. Ball® Classic Pectin
- 3 1/2 cups sugar
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Crush strawberries one layer at a time in a 6 quart saucepan. Slice vanilla bean lengthwise and, using a sharp knife, scrape out the seeds, cut bean in half, add seeds and bean to strawberries, crush berries with a potato masher; add sliced rhubarb, gradually stir in pectin; turn heat to medium and bring mixture to a simmer, cook 3 minutes without boiling, to help soften rhubarb. Turn heat to high and bring to a full rolling boil that cannot be stirred down, stirring constantly.
- Add sugar all at once, stirring to dissolve. Return jam to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.