Few flavors evoke summer like freshly-picked ripe strawberries, and living in Upstate NY where there are a number of farms with roadside produce stands, we took advantage and stocked up this week! In addition to putting up several quarts for the winter months, we made a delicious jam that included our own heirloom rhubarb— the rootstock is from Susan’s great-grandmother’s garden, and has been in our family for nearly a century!
We rely on a very old copy of the Ball Blue Book Guide to Preserving for canning tips, but have modified recipes over the years to reflect our tastes. Below is one of these hybrid recipes, and we hope you’ll adapt it to suit your own preferences! Consider adding a few grinds of freshly cracked black pepper or some finely minced basil for a twist on this classic.
Strawberry Rhubarb Jam with Ginger
Ingredients
2 cups crushed strawberries
2 cups chopped rhubarb (about 4 stalks)
2 tablespoons freshly grated ginger root
1 package powdered pectin
¼ cup freshly squeezed lemon juice
5-1/2 cups granulated sugar
Instructions
Combine strawberries, rhubarb, ginger, pectin, and lemon juice in a large saucepan or Dutch oven. Bring to a boil over high heat. Add sugar, stirring until dissolved.
Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot, sterilized jars leaving ¼-inch headspace. Adjust two-piece caps. Process for 10 minutes in a boiling water canner. Makes about 8 half pints.
