Brad's strawberry rhubarb jam
Brad's strawberry rhubarb jam

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, brad's strawberry rhubarb jam. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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. Strawberry rhubarb jam recipe with no added pectin. This strawberry rhubarb jam recipe does not include additional pectin, but DOES include a couple of secret ingredients that will have everyone thinking you're a jam making genius.

Brad's strawberry rhubarb jam is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Brad's strawberry rhubarb jam is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have brad's strawberry rhubarb jam using 9 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Brad's strawberry rhubarb jam:
  1. Prepare 1 1/2 lbs rhubarb stalk
  2. Take 1 1/4 cups water
  3. Prepare 1/2 flat fresh strawberries
  4. Make ready 1 box MCP pectin, yellow box
  5. Make ready 1/4 cup fresh lemon juice, divided
  6. Prepare 8 1/2 cups sugar
  7. Get Accessories
  8. Prepare 5 pint jars, 1-1/2 pt jar, sterilized
  9. Make ready New lids, sterilized rings

This jam is a celebration of spring strawberries and rhubarb. The combination of the two fruits has long been a popular one. Strawberry rhubarb jam is easy to make at home with a bit of fresh fruit and sugar, no pectin needed. The rhubarb adds a delightful tart flavor to the jam, while the strawberry adds sweetness and helps the jam finish with a beautiful red color.

Steps to make Brad's strawberry rhubarb jam:
  1. Cut rhubarb stalk into 1/2 inch pieces. Place in a pot with water and 1/8 cup lemon juice.
  2. Bring to a simmer covered. Simmer until rhubarb becomes soft.
  3. Crush strawberries in a mixing bowl.
  4. You will need 6 cups total between the simmered rhubarb, and the crushed strawberries. Including all liquid.
  5. Put fruit in a large saucepot. Mix in rest of lemon juice and pectin.
  6. Meanwhile, place canning lids in a small saucepan. Cover with water. Bring to a simmer and hold.
  7. Bring to a rapid boil on medium high heat. Stirring constantly.
  8. 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.
  9. Remove from heat and quickly pour into sterilized jars.
  10. Wipe rim of jars with a damp cloth
  11. Immediately put on hot lids and rings. Use oven mitts. Screw rings on tightly.
  12. Turn upside down onto a dry towel. Let sit for 5 minutes.
  13. After that turn right side up. Let sit on towel until they are cooled. They will seal when they cool.
  14. Let set up overnight. Refrigerate after opening
  15. Enjoy

Strawberry rhubarb jam is easy to make at home with a bit of fresh fruit and sugar, no pectin needed. The rhubarb adds a delightful tart flavor to the jam, while the strawberry adds sweetness and helps the jam finish with a beautiful red color. This particular recipe is actually more of a "Rhubarb. One of my favorite combinations - strawberry and rhubarb! I don't like sweet jam, so add more sugar if you want it to be sweeter.

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