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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, brad's strawberry rhubarb jam. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Brad's strawberry rhubarb jam is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Brad's strawberry rhubarb jam is something that I have loved my entire life. They’re fine and they look wonderful.

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 begin with this recipe, we must prepare a few components. You can cook brad's strawberry rhubarb jam using 9 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Brad's strawberry rhubarb jam:
  1. Make ready 1 1/2 lbs rhubarb stalk
  2. Take 1 1/4 cups water
  3. Get 1/2 flat fresh strawberries
  4. Get 1 box MCP pectin, yellow box
  5. Take 1/4 cup fresh lemon juice, divided
  6. Prepare 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.

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

Make this strawberry-rhubarb jam for special breakfasts or to give away. Using a blender wand or hand masher break up the rhubarb. 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. 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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