Best Easy Amish Strawberry Rhubarb Jam Recipe
If you are a fan of homemade jams, then this Amish strawberry rhubarb jam recipe is a must-try! The combination of sweet strawberries and tart rhubarb creates a delightful balance of flavors that will surely tantalize your taste buds. The best part? It’s incredibly easy to make. With just a few simple ingredients and minimal effort, you’ll have a jar of delicious homemade jam in no time.
– 2 cups fresh strawberries, hulled and chopped
– 2 cups rhubarb, diced
– 4 cups granulated sugar
– 1 package (1.75 oz) powdered fruit pectin
– 1/4 cup lemon juice
1. In a large saucepan, combine the strawberries, rhubarb, and lemon juice. Cook over medium heat until the fruits are soft and mushy, stirring occasionally.
2. Stir in the sugar and bring the mixture to a rolling boil, stirring constantly. Boil for 1 minute, then remove from heat.
3. Add the powdered fruit pectin to the saucepan and stir well to combine. Return the mixture to a boil and cook for an additional minute, stirring continuously.
4. Remove the saucepan from heat and skim off any foam that may have formed on the surface of the jam.
5. Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars to remove any spills or drips.
6. Place sterilized lids on the jars and screw on the bands until they are fingertip tight.
7. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Remove the jars from the water bath and let them cool completely.
8. Check the seals on the jars by pressing down on the center of each lid. If the lid pops back up, the jar did not seal properly and should be refrigerated and consumed within a few weeks.
Now that you have the recipe, let’s answer some common questions about making Amish strawberry rhubarb jam:
1. Can I use frozen strawberries and rhubarb instead of fresh?
Yes, you can use frozen fruits. Just make sure to thaw them before cooking.
2. How long will the jam last?
If properly sealed and stored in a cool, dark place, the jam can last for up to a year. Once opened, refrigerate and consume within a few weeks.
3. Can I reduce the amount of sugar?
The sugar acts as a preservative and helps the jam set properly. It is not recommended to reduce the amount of sugar in this recipe.
4. Can I use a different type of fruit pectin?
Yes, you can use other types of pectin, but make sure to follow the instructions on the package for the correct amount to use.
5. Can I double the recipe?
Yes, you can double or even triple the recipe to make a larger batch of jam. Just make sure to adjust the cooking time accordingly.
6. Can I add other fruits to the jam?
Absolutely! Feel free to experiment with different fruits such as raspberries or blackberries to create unique flavor combinations.
7. Can I use this jam as a filling for pastries or cakes?
Yes, this jam works great as a filling for tarts, cakes, or even as a topping for ice cream or pancakes.
Now that you have all the information you need, it’s time to get in the kitchen and start making this delicious Amish strawberry rhubarb jam. Enjoy the process of creating your own homemade jam and savor the sweet and tangy flavors with every bite. Happy jam-making!