Pectin Free Strawberry Rhubarb Jam Recipes

Steps:

• Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).
• Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Steps:

• Slice the strawberries and rhubarb if using fresh fruit. Set aside.
• Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
• Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
• Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
• Ladle into hot canning jars. Cover with hot lids and bands.
• Process in a water bath for 20 minutes.
• Remove and allow to cool. Listen for the "pops".

Steps:

• Let jars, rims and lids stand in hot water until they are ready to be filled.
• Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
• Stir pectin into fruit.
• Bring to a rolling boil.
• Using a blender wand or hand masher break up the rhubarb.
• Add sugar.
• Return to a full boil and boil 1 minute.
• (It will increase in size.).
• After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
• Put rims and seals on jar and tighten as much as possible.
• Invert jars for 5 minutes then turn upright.
• Let sit for 24 hours before serving.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-3/4 cups prepared strawberries into 6- or 8-qt. saucepot. Finely chop unpeeled rhubarb; place in 2-qt. saucepan. Stir in water. Bring to boil. Reduce heat to medium-low; cover and simmer 2 min. or until rhubarb is softened. Measure exactly 3 cups prepared rhubarb into saucepot with strawberries; mix well. Stir in lemon juice.
• Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)