Why make jam when there are so many delicious pre-made jams and jellies out there? Three reasons: Because nothing tastes as sweet as something you've grown, harvested, and concocted yourself. Because you can control exactly what you put into your jam and exactly what you leave out. And because it's a great way to connect to your land, your food, and your littles, if you involve them in the process.
We're including two options for our favorite radiant raspberry rhubarb jam here, which, you'll notice, are exactly the same except for the canning process. With option one, the jam you make is ready to be eaten immediately and will keep in the refrigerator for about 10 days. With option two, you'll process your jars so that you have shelf-stable jam on hand for months to come. We made both the same day to be sure they're both delicious and so we could enjoy immediate as well as delayed gratification.
I've always been intimidated by the prospect of canning. Something to do with the worry of bacteria getting in the jars somehow and my not knowing it, but it turns out that when you actually try canning, there are safeguards for any worries you have. This was our first time canning but certainly won't be our last. I'm already thrilled at the vision of having homegrown raspberry rhubarb jam on Christmas morning when the garden feels like a dream.
Recipe
Ingredients
3 c fresh raspberries, rinsed
3 c fresh rhubarb, rinsed and chopped into 1/2-1" pieces
1 1/2 c granulated sugar
3 Tbsp pectin (we used Ball RealFruit low/no sugar pectin)
1 1/2 Tbsp fresh squeezed lemon juice
1 c water
Special Equipment
Canning jars
Two-piece lids for jars if making shelf-stable jam (Note: while jars and bands can be reused, the flat lid pieces should be new each time for safety and sealing)
Large pot (we chose the pot we use for making tomato sauce or large batches of spaghetti)
Tongs
Fine-mesh sieve or food processor
Directions
Sterilize jars. Place jars right-side up in a large pot and cover with hot water (water should reach 1" above jars). Boil for 10 minutes. Prepare metal lids and bands by washing with warm, soapy water. Note: most lids manufactured in recent years do not need to be pre-warmed. Doing so can actually cause the seal to malfunction.
Place raspberries and rhubarb in a medium saucepan. Cook over medium heat for 6-8 minutes, stirring regularly. I like to begin heating my water for canning at this point as well, so I'd recommend refilling your large pot with enough water to reach 1" over jars and turning the heat on now.
Remove fruit from heat and mash through a fine-mesh sieve with a spatula or the back of a spoon. If the fruit doesn't seem soft and smooth enough, you can also blend it a food processor (which is what we opted to do). Return fruit to pan.
In a glass measuring cup, combine pectin and 1 c sugar. Add pectin/sugar mix and lemon juice to fruit in pan. Bring to a full rolling boil that cannot be stirred down. Stir frequently. Boil 1 minute. Stir in remaining 1/2 c sugar and boil for 1 more minute, stirring constantly. Turn heat to low to keep jam warm while you can.
Ladle jam into jars, allowing 1/2" headspace. Wipe rims with damp paper towel. Twist lids on fingertip tight.
Option one: allow jam to cool and enjoy! Jam will keep in refrigerator for ~10 days.
Option two: continue on to canning if you'd like your jam to keep for 1 year.
Canning
Carefully place filled, closed jars in large pot of hot water, being mindful not to tip jars. If you started heating your water in step 2, it should be close to boiling by now. Water should reach 1" over jars. Put lid on pot.
Boil for 10 minutes. Carefully remove jars with tongs and place on tea towel on cookie sheet or tray. Allow to sit undisturbed for 12-24 hours.
After 12-24 hours, test vacuum seals. by pressing gently on center of lid. If there is no flexing or popping, your seal should be good. To be certain, unscrew band and try to gently lift lid. If it doesn't give, the seal is set!
Twist bands back on jars, label, and store.
Serving tip: in addition to toast, sandwiches, bagels, etc, we found this jam extra delicious dolloped on a cracker (we like Simple Mills gf sea salt crackers). It tastes like the perfect bite of pie, takes about 10 seconds to put together, and makes for a delightful afternoon snack!
Happy (kitchen) journeying!
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