Gluten Free · Dairy Free
Pantry Staples & Ingredients
Ingredients:
- 3 lbs of fresh summer strawberries (yum!)
- 7 sticks of rhubarb
- 3/4 cups of fresh squeezed orange juice
- 2 cups of sugar
- Pectin (optional)
- Equipment: These things make the process easier, even if they are not entirely essential.
- 4 canning jars with matching lids
- 1 wooden mixing spoon
- 2 Large pots (one for the jam and one for sterilizing.
- Canning funnel
- Jar tongs (for lifting hot jars out of the sterilizing water bath)
- Large ladle
Steps:
- Steralize the jars and lids, ladel and funnel (boil in water for 10 mins)
- Hull and chop the strawberries. You can half or quarter them as you like
- Peel / destring the rhubarb,
- Chop the rhubarb into apx 1 - 1.5" lengths.
- Add the chopped ingredients to a large pot and then add all of the other ingredients
- Add pectin per the instructions on the package
- Cook for 40 mins
- Ladle into sterile jars - filling to within a quarter inch of the rims
- Wipe the jar rims with a sterile cloth or kitchen paper towel
- Put the lids on tight.
- Wait until the lids 'ping' as the jam cools - this tells you that the jars have sealed properly.
- From personal experience i would suggest that you label the jars at this point - so you know what's inside
- Any jars that don't seal properly need to be eaten immediately ;) (or put in the fridge and eaten within a few weeks).
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