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</html>";s:4:"text";s:9283:"Ladle hot mixture into 6 hot sterilized pint jars, leaving 1/4-in. Place jars into canner with simmering water, ensuring that they are completely covered with water. If that’s the case, just keep simmering it, which will allow the excess liquid to evaporate. When combined with acid and sugar, and heated to 220 degrees (F), it forms a gel that thickens fruit jam, jelly, and preserves. Looks amazing. Is there a reason for not using the added pectin? I’m looking forward to making it. I love preserving, but as I read canning books, they always warn about using too little sugar/sweetener. So frustrating. Rhubarb is my husbands favorite but even I enjoyed this recipe! Going to use it on short bread cookies for Christmas! If it stays down, you should be totally fine. 2 heaped cups (300g) strawberries, hulled and chopped in half if large Store jam in a cool dark place and refrigerate once opened. A thousand times, YES. Boil the flat parts of the lids in a small pot and keep at a low simmer. Store in a cool, dark place. Isn’t it one of the hardest things in the world, seeing your little ones so sick? All the slices of toast and biscuits and waffles that have been consumed in vain without the pleasure of being spread with a thick layer of strawberry rhubarb jam! I used frozen whole raspberries instead of strawberries and the measurements might not have been comparable. You can use less sugar if you like, but the consistency will change and it won't keep as well. Thanks! Very frustrating.  xo. Most recipes are meant to be tampered with, in my opinion. It did little to hasten the throbbing congested headache, but still made me feel better somehow. Wait 48 hours. In this case, I think there are so many other flavors going on in there, plus a hearty amount of sugar, that you should be fine. How do you measure 7 cups of rhubarb before you you chop/dice it up? * To sterilise jars, clean them in hot soapy water, rinse and place into 120 C/248 F oven for 30 minutes. As I’ve mentioned before, most homegrown rhubarb tends to be more green than red. When added in the right proportion, salt brings out the flavor in food, intensifying the food’s best qualities. My daughter loved it. Are used 3 pounds of strawberries have and 2 pounds of rhubarb with the 4 cups of sugar. Chop peels; place in a large saucepan. Where do you find liquid pectin? Gotta make more next summer. I really loved them! I’m so happy to hear that you liked this recipe! Ladle jam into hot jars, then place a flat lid on jars, and add screw rings. Cherry rhubarb jam sound amazing! If you've ever made a homemade strawberry jam recipe, adding rhubarb enhances both the flavor and texture! Once the jars are cool, check the seal by gently pressing down on the center of the lid. Wish I had tried to plant it in my own garden this year. Measure fruit; return 4 cups to the saucepan. Add water and baking soda; cover and bring to a boil.  My grandma used to make strawberry rhubarb pie every year and it was so good. Thank you Deseree! I’d love to try this recipe! My rhubarb was also frozen leftovers from last year but was in great shape. Hardly any of them do, which is madness. Isn’t it funny how food can be so nostalgic? Strawberry-rhubarb pie is my specialty, love this crustless option to get the same flavor. I hope you had a Merry Christmas! It will take some time to come up to hard boil and the sugar will disolve as it gets there. Also happy to hear that you’re making adjustments to suit your tastes. Your comment just totally made my whole day. Also, I usually add a bit more lemon juice too just because I love tart flavors. A hard boil cannot be stirred … I’m in Idaho, not CO. .We like the flavor of strawberry and rhubarb so to be fair I’ll try it again with 1/2 or less pepper, vanilla and almond. Set the fruit aside. Continue to boil 1 minute, stirring constantly. You want it to boil vigorously for about 5-10 minutes, stirring often. Hi Susan! Using a damp cloth or paper towel, wipe the tops of the jar to ensure a clean seal. 4. It will be just as delicious without the almond extract. Is this going to ruin my jam setting up? I did not use water bath. It sounds amazing and I love the “secret” ingredients. I’ll make half without pepper / almond extract and half as you suggest to compare and also because I think my kids will prefer the more standard version, thanks for your recipe and tips about pectin and jam making in general… much appreciated! Remove from heat; skim off foam. How wonderful of you to make this for your grandma! My question: have you ever heard of problems arising from making it at higher altitude? I’m looking foward to trying this recipe. Let’s make some jam! The fruity concoction is simply scrumptious spread on sandwiches, toast, English muffins and more. Ok. Salt in jam is a good idea. I have made strawberry jam many, many, many times. Frozen rhubarb will work fine. if it pops up and down (often making a popping sound), it is not sealed. (What? What was the consistency like? Make homemade Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin! To know that they are sealed, press the middle of the lid with your finger. I halved the recipe to save enough rhubarb to make a pie later. Cook rapidly, stirring often to prevent sticking. Now I’m going to have to get a candy thermometer, this is NOT the last time I will be making this. Yes – the orange seeds add extra pectin.You might see in other marmalade recipes that you need to keep the seeds in a cheesecloth while the marmalade cooks. Keywords: homemade jam, how to make strawberry rhubarb jam, strawberry rhubarb jam recipe with no pectin, Tag @ofbatteranddough on Instagram and hashtag it #ofbatteranddough. It was thick after an hour with no problem, so I didn’t need the frozen dish to test. I measure rhubarb as I’m chopping it, not before. Extremely good. I really appreciate it. Do you think I could substitute the strawberries for peaches? This is definitely one of those recipes that can be adjusted based on personal preferences. If using frozen rhubarb do you use frozen or defrost and drain first? yum. Have you noticed it thinking up since then? Center lids on jars; screw on bands until fingertip tight. As long as you’re prepared for cooking the mixture a bit longer, you should be just fine. xo. Thank you so much for taking the time to leave a comment for me. If you really wanted to test that statement (hey there, skeptic, I’m talking to you), make two batches – one with salt and one without – and you will absolutely, positively be able to taste the difference. Copyright © 2008–2020 | Built on Genesis Framework | Privacy Policy. The recipes I used said they should pop within 5-10 minutes after taking them out of the boiling water. Thank you for supporting Of Batter and Dough. Thank you for a wonderful recipe. Until this year. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. Haha! The pepper and salt we’re really interesting additions for me. Thanks again ❤️, First of all, I LOVE that you forged ahead with this recipe using what you had on hand and making substitutions. I will be trying this recipe for sure . Hibiscus Rose Jelly with Lemon and Vanilla is a quick, small-batch recipe for an elegant, unusual, and delicious jelly. Remove jars and cool. I am so happy to hear that this recipe is working out well for you Rose! Why am I putting the jars upside down when they come out of the hot water bath unlike most receipts? So, because neither strawberries or rhubarb contain much pectin, it’s important to understand how to maximize the thickening power of what’s in there. Published July 8, 2020, © Lisa Viger Gotte | Planted365 All Rights Reserved. Gorgeous!! In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. A couple of questions… Is it possible that you accidentally added less sugar? 2. I love the combo of strawberry and rhubarb. Thanks so much for taking the time to leave a comment on this recipe! Every time I’ve made this jam it comes out bright and packed with flavor so I hope you’ll try it! If you’ve ever made a homemade strawberry jam recipe, adding rhubarb enhances both the flavor and texture! The jam should be fine. Thanks. 							★☆ I suggest making things easy on yourself and just adding the rhubarb in frozen. Jun-papaya and strawberry sounds like an interesting combination! Thank you so much for taking the time to write this review! I have heaps of rhubarb that seems to go to waste each year, (unless my MIL grabs it)you have inspired me . Thanks for this recipe–I’m going to have to try it this summer! With only 5 1/2 cups sugar, jam does not set. Thanks for the post I always enjoy them B:). Thank you for taking the time to leave a comment for me! Or do I just put them in the saucepan frozen, with the fresh rhubarb? So sorry for the delay in answering your question. I didn’t have enough almond extract last time (still delicious), so I’m looking forward to trying it with the correct ingredients. 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