Strawberry Rhubarb and Strawberry Blueberry Jam

Strawberry Rhubarb on top, Strawberry Blueberry on the bottom

I like making jam (I also enjoying eating it – surprised?). The process isn’t that hard but it does take planning and preparedness. Making jam makes me feel like some king of evil super genius scientist working in a laboratory. You know, all that stirring and staring at bubbling pots of things with little glass jars lined up on the counter.

Sue and I are a great canning team! Working together the process goes very smoothly and quickly. She stirs, I pour, she fills, I grab lids. If you are working solo it is not too bad either, it’s just that it is a lot more fun when there is someone helping.

We decided to do strawberry jam this week because I am on a bit of a strawberry kick of late. They were also on sale at the grocery store so it worked out well! By changing the recipe a smidge we got two completely different jams that both have really nice color and flavour.

.

Strawberry Rhubarb Jam

Ingredients

2 cups crushed strawberries

2 cups chopped rhubarb

1 box Certo pectin crystals

5 1/2 cups granulated sugar

Directions

Measure all ingredients out ahead of time as you won't have time once you get started.

In a large saucepan, stir together strawberries and rhubarb, and Certo pectin crystals. Bring to a boil over high heat, stirring constantly. Add all the sugar. Return to a hard boil for 1 minute.

(While you wait you can tent your fingers together and raise one eyebrow while – with your best maniacal laugh – say, “Bwah ha ha! Yes, yes, everything is coming together nicely. My plan will soon be complete.”)

Remove from heat. Stir and skim for 5 minutes. Pour into hot, sterilized jars to 1/4 inch from rim. Cover with warm lids and screw rings on tightly.

 

Strawberry Blueberry Jam

Ingredients

4 cups crushed strawberries

1 cup lightly crushed blueberries

1 box Certo pectin crystals

6 cups granulated sugar

Directions

Exactly as listed above for the Strawberry Rhubarb Jam.

I am a beginner when it comes to canning but I am learning. There is a fancy schmancy fruit cocktail recipe I am dying to try (just need to convince Sue to help me). I hope to work my way up to pressure canning and do meats of some kind (Sue has already told me she won't be helping me with the pressure canning - she has issues with canned meat). There are so many really cool recipes out there. Feel free to share your favourites !!