Strawberry Rhubarb Jam

First time ever making and canning jam by myself.  Did it hundreds of times with my mom, but never myself.  Actually, the last few years she did can, I usually did it while she watched.  Last thing we canned was whole plum tomatoes with garlic cloves, oregano, and basil.  Gonna do that again this year... as a tribute to her.  Gone 5 year last week.

Had the berries and the rhubarb in the freezer already measured out according to this recipe.  Used 8 instead of 10 cups of sugar, but used the regular pectin.  They make a reduced sugar pectin, which i'll use next time.  This is the recipe, got it somewhere on the web...

Ingredients

• 4 1/4 cups diced rhubarb
• 4 1/4 cups sliced fresh strawberries
• 2 tablespoons lemon juice
• 2 (1.75 ounce) packages powdered fruit pectin
• 1/2 teaspoon butter (optional)
• 10 cups white sugar
• 12 half-pint canning jars with lids and rings

Directions

1. Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. 

Started with this... Frozen berries and rhubarb.  I ended up pulling out the rhubarb and put it in a food processer and pulsed it smaller.... next time i won't do that and just let it break down as it cooks.  I took the back of a slotted spoon and mashed the bigger berries that were still whole.  I won't do that either next time.
 

 

Jam finishing it's rolling boil, lids hot, jars clean and hot off to the right, hot water bath boiling and ready to receive jars.

Here's a closeup of the boil. Beautiful deep red color, but the lens steamed up.  Should have stepped back and taken another.

Half way thru... (no, i didn't use any pepper, it's a constant on my counter)

Ready to be lowered in the bath.  Cleaned up while these were processing.  Jam was still a little too sweet, but you can definitely taste the rhubarb.  Good Stuff.

Done, and cooling on the counter.  Pop Pop Pop. as the lids seal.

The neighbor is making homemade ice cream this week.  Gonna try some out on top of that.

Losing weight and getting in shape... over rated <not>