Get creative with your jams! Make a classic strawberry rhubarb jam - or add herbs for additional flavour. Brew your favourite herbal tea - lemon balm, lemon verbena, lemon thyme, basil, mint, rosemary, sage, etc. or use vanilla extract or citrus zest to flavor your jam.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Side Dish
Keyword: herbs, jam, strawberry rhubarb
Ingredients
1/2cup water or strongly brewed herbal teaoptional
3cupsdiced rhubarb fresh or frozen
3cups chopped strawberriesfresh or frozen
2Tbsplemon juice
1cupsugar
1package No Sugar Pectin
Instructions
Using Optional Herbal Tea
Brew a strong 1/2 cup of your favourite herbal tea. If using fresh garden herbs, use 1 to 1 1/2 cups of roughly chopped fresh herbs and steep in 1/2 cup boiling water for 5 minutes (eg. rosemary, basil, lemon balm, lemon verbena, mint, lavender, etc.)
Prepare Jars & Lids
Wash and check jars for any cracks or chips. Tip: Always prepare at least one more jar than called for in a recipe.
Wash lids and rinse. According to the latest from Bernardin, lids do not need to be boiled or heated before using. Simply wash and set aside.
Place jars upright in pot and fill with water until completely covered. Bring to boil and boil for 10 minutes. Keep jars hot until ready to fill.
Make Jam
In large pot combine rhubarb with 1/2 cup herbal tea or water and lemon juice; bring to boil. Reduce heat and simmer until rhubarb is soft, about 6 minutes.
Add in strawberries. Stir and mash over medium heat until strawberries are desired size and texture. At this point, you should have about 4 cups of mixed fruit (pour out of pot and measure if your not sure). Top up with more strawberries, herbal tea or apple juice if needed.
Return fruit to heat. Mix in no sugar needed pectin stirring until fully dissolved.
Bring mixture to a full boil.
Add sugar. Return to a hard boil and boil for 3 minutes.
Remove from heat and remove any foam.
Pour into hot, sterilized jars leaving a 1/4”( 7mm) headspace.
Wipe rim with clean cloth and seal with sealing lid.
Screw band on top and tighten finger tight.
Process in hot water bath for 5 minutes. If you are at an altitude of 1000 feet or more, add 1 minute of processing time for each1000 feet of altitude.
Remove jars, cool undisturbed for 24 hours and check seal.