Strawberry Rhubarb Jam {without pectin}

 

{Aren’t my helpers so sweet?}

 

The rain is gently falling, watering our gardens and rose bushes … this has been a very rainy summer. I suppose in some ways it is a blessing.

 

Clean laundry is drying on a lovely drying rack we found at a local Mennonite thrift store (one I have had my eye on for a long time, but could not afford the shipping! So this was a blessing indeed!), we have just returned from a lovely morning and lunch outing with other friends … and now cuppa tea is poured for the afternoon and fresh bread is baking in the oven. How is your day going so far?

 

I’m still working on my canning schedule. I have canned (dried) beans and a scrumptious tomato soup in the past week, along with some delicious ruby red strawberry rhubarb jam.

Which recipe should I share? I think I shall share the strawberry rhubarb jam today and the tomato soup shortly. Yes, this is a common jam to can, but I will still share the recipe, as we are at the tail end of the sweet strawberry season.

First off, let me say, I do like to make jam without pectin. I’m not sure I have done enough research on store-bought pectin – is is healthy? Safe? I know there is natural pectin in many fruits (such as apples and lemons), so why not use that instead? If you know more about pectin, please do share. I just like to not have to run out to the store for that one forgotten package of pectin and would rather use less store bought ingredients.

Strawberry Rhubarb Jam {without pectin}

 – 8 cups of freshly washed and diced strawberries
(I fill my big stock pot with berries and do not really measure –
is that terrible? Well, it works.)
– four cups of chopped rhubarb
 – 5-7 cups of sugar
(I have greatly reduced the sugar amount, as the original recipe calls for 10 cups. Please use your judgement. I do not need my jam to be super sweet –
and I know the sugar helps set the jam, but if you do not mind a runnier jam, then by all means, reduce the sugar.)
 – 1 cup of lemon juice

 

Wash and dice the strawberries and place them in a large pot with the rhubarb.  Mash together with the sugar and allow the mixture to sit for a while, even as long as over night or just a few hours on the counter.
Once the time is up, cook over medium heat, stirring often. Eventually, you will want to turn up the heat so you boil the jam for about 5 minutes, stirring very frequently. Add the lemon juice and cook/boil for five more minutes.

 

Now it is time to put into your beautifully, washed mason jars. Any size is fine. I vary mine so I can give them as gifts or feed my large family for breakfast.
Wipe rims clean and place clean, new lids on the jars. Water bath in boiling water for 10 minutes. Listen for the ‘ping’ and know your winter will have lovely, ruby red jam for your family to enjoy.

A great way to use jam in future recipes is to make a jam bar. They are oh so yummy! Here is the recipe. My daughter made up the mixes and we placed them in jars for our pantry. Such a quick easy dessert for a busy day!

 

 

P.S. We have had some dreadful predator attacks on our birds. I have lost all my goslings, which was truly heart breaking. They were doing so well and were getting so big. We have lost ducks and chickens in large numbers this summer. The predator(s) is even burrowing into our barn at night and finding it’s way into the barn underground. It is very frustrating – we have trapped a few animals that we think are the predators, but if the attacks continue, then we have to continue to be vigilant. Last night, I heard a terrible screech and cry from the field beside our barns. I am afraid something else was caught and killed. Many of the attacks are in the daytime, as well.