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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, brad's strawberry rhubarb jam. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Brad's strawberry rhubarb jam is only one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Brad's strawberry rhubarb jam is something that I’ve loved my whole life.

Find Deals on Strawberry And Rhubarb Jam in Jams & Spreads on Amazon. Then I added rhubarb to my strawberry jam and everything changed. It's a funny thing when you add rhubarb.

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

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

Sugar, fruit, acid levels are very important. Each pectin requires something a little different. Make this strawberry-rhubarb jam for special breakfasts or to give away. The appearance of rhubarb and strawberries in the garden or at farmers' markets means it's canning season again.

Instructions 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

Make this strawberry-rhubarb jam for special breakfasts or to give away. If you process your strawberry rhubarb jam in a hot water bath, it should keep for up to two years, as long as you store it in a relatively cool, dark place. When it came to taste, this jam was a bit sweeter than others but definitely hit those strawberry notes as well. Mix rhubarb, sugar and water in large saucepan. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally.

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