Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, brad's strawberry rhubarb jam. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Brad's strawberry rhubarb jam is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Brad's strawberry rhubarb jam is something which I have loved my entire life. They are nice and they look fantastic.
Great recipe for Brad's strawberry rhubarb jam. This recipe will only work with the same pectin that I will picture below. If you use different pectin, follow the instructions that come with it.
To get started with this particular recipe, we must prepare a few ingredients. You can cook brad's strawberry rhubarb jam using 9 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Brad's strawberry rhubarb jam:
- Prepare 1 1/2 lbs rhubarb stalk
- Prepare 1 1/4 cups water
- Get 1/2 flat fresh strawberries
- Make ready 1 box MCP pectin, yellow box
- Make ready 1/4 cup fresh lemon juice, divided
- Get 8 1/2 cups sugar
- Prepare Accessories
- Prepare 5 pint jars, 1-1/2 pt jar, sterilized
- Prepare New lids, sterilized rings
This month, I made a batch of Strawberry Rhubarb Jam using the recipe from Ball Canning. Strawberry season arrived quite late here in the Philadelphia region, and so I've been waiting on this recipe for a bit until the berries came in. But they finally arrived and they've been glorious. Making small batch strawberry rhubarb jam.
Instructions to make Brad's strawberry rhubarb jam:
- Cut rhubarb stalk into 1/2 inch pieces. Place in a pot with water and 1/8 cup lemon juice.
- Bring to a simmer covered. Simmer until rhubarb becomes soft.
- Crush strawberries in a mixing bowl.
- You will need 6 cups total between the simmered rhubarb, and the crushed strawberries. Including all liquid.
- Put fruit in a large saucepot. Mix in rest of lemon juice and pectin.
- Meanwhile, place canning lids in a small saucepan. Cover with water. Bring to a simmer and hold.
- Bring to a rapid boil on medium high heat. Stirring constantly.
- Slowly mix in sugar. Bring back to a rapid boil. When stirring doesn't stop the boiling, set a timer for 4 minutes. Stir constantly.
- Remove from heat and quickly pour into sterilized jars.
- Wipe rim of jars with a damp cloth
- Immediately put on hot lids and rings. Use oven mitts. Screw rings on tightly.
- Turn upside down onto a dry towel. Let sit for 5 minutes.
- After that turn right side up. Let sit on towel until they are cooled. They will seal when they cool.
- Let set up overnight. Refrigerate after opening
- Enjoy
Like my small batch blueberry jam, there are three necessary ingredients for this strawberry rhubarb jam: fruit (and in this case vegetables), sugar, and acid. In this recipe we use a combination of strawberries, rhubarb, and ginger, granulated sugar, and lime juice. Using a blender wand or hand masher break up the rhubarb. The appearance of rhubarb and strawberries in the garden or at farmers' markets means it's canning season again. Make this strawberry-rhubarb jam for special breakfasts or to give away.
So that’s going to wrap this up with this special food brad's strawberry rhubarb jam recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
