Remember when I said I had a hoard? Well, knowing my husband has an extreme soft spot for anything strawberry rhubarb, particularly when it’s on some yummy warm biscuits, I grabbed a bunch of tiny jars from JoAnn Fabric over the weekend and made these sweet little sampler jams. Now, the original intention was to send these cuties off to my parents and my in-laws, however I’ve now been informed by my husband that he liked the jam so much that we’re going to make a separate trip out to the berry farm again this weekend so we can get more strawberries because he doesn’t want to give up this batch and prefers me to make another one for the family.
My opinion? I’m not a huge jam person, but I loved it. Not only does it taste out of this world, but the color is enough to make your mouth start to water. I love the tiny size too! It’s perfect for gifting, and would make great brunch party favors.
- 4 cups diced and skinned rhubarb
- 4 cups sliced strawberries
- 10 cups sugar
- 2 tablespoons lemon juice
- 2 packages powdered fruit pectin
In a large pot over medium heat, add the rhubarb, strawberries and lemon juice. While stirring, add in the fruit pectin. As the fruit begins to cook down to a juicy mixture, add the sugar, one cup at a time, stirring constantly until each addition is completely dissolved. When the juicy mixture begins to simmer, turn the heat up to medium high and let it become a full rolling boil. Cook and stir for one minute. Skim off any foam that forms on the top.
Sterilize your jars by soaking the jars and caps separately in boiling water as described here. Alternatively, you can run them through a dishwasher cycle by themselves and pull them out while they are still hot.
With a ladle and funnel, pour the jam mixture into each jar, filling it close to the top but not quite. Be very careful to not let it overflow! A good benchmark to hit on the large jars is about one half an inch to one quarter of an inch from the top. After all the jars have been filled, inspect them for air bubbles. If you find any large pockets, run a butter knife along the inside of the jar. Seal the jars with a latch or lid and screw on ring.
Bring a large pot of water to a boil over high heat. You’ll need enough water in the pot to cover the tops of the jars by at least an inch, ideally. Carefully lower one jar in at a time into the boiling water. Do not overcrowd the pot; either process the jars individually or keep a couple inches between each of them. Cover the pot, and “process” the jars for five minutes. Remove the jars from the pot and place onto a heat resistant surface to cool. Do not move the jars until they have cooled in order to let the jam set. Once they have cooled, check to make sure the seal of the jars has formed – standard canning jars’ lids will not more up or down when you press on them, and latch tops will be tightly secured.
Yields 3 pint sized canning jars, or approximately 18 sampling containers (shown).