Berry-Barb Jam

Ingredient List

2 C Rhubarb, chopped

1/2 C Water

 4 1/2 C Blueberries and Raspberry Juice

1 Tb. Lemon Juice

4 C Sugar

1 package Powdered Pectin

I always find a lot of joy in canning season! I love coming up with new recipes and restocking the food shelves with some classics as well. This recipe is basically what I call a Blessings Recipe. When the Good Lord blesses us with produce, we need to take advantage of it all and come up with ways to preserve it all. I really try to not let anything go to waste! Here is how I make the Berry-Barb Jam.

I first start with the rhubarb. I chop it up in about 1 inch pieces.

Then place the rhubarb in a pot with the 1/2 cup of water. I bring it to a boil and then simmer for 5 minutes.

I use my Grandma Pipkins’ Steel Cone Strainer and Pestle to smash and juice the raspberries. Then if you want you can strain the juice through cheese cloth to collect most of the seeds. I feel that most of the seeds are collected when using the cone strainer.

Now you will add the blueberries, raspberry juice, lemon juice and pectin to the rhubarb and boil for 10 minutes. Stir constantly.

Now I will take my emulsion blender and blend the whole mess until mostly smooth and the rhubarb is pureed.

Now it is time to add the sugar. Bring the whole mixture to a boil and boil until the sugar is completely dissolved. I usually boil for another 3-5 more minutes. If you have foam, you can scrap the layer off the top. Don’t throw it away though, put it on some ice cream!

A couple tools I feel are essential are the large mouth funnel and the jar grabber.

Now it is time to can. Be sure you are using all sterilized equipment. Jams and Jellies only need to be water bathed. Take HOT STERILIZED JARS and fill them with the hot jam leaving 1/4 inch head space.

Wipe the rims of the jars completely and run your finger around the top of the jar to be sure no sugar or jam is on the rim. This is very important because even a little piece of sugar can cause the lids not to seal properly on the jar.

Take a ring and screw on the jar. You don’t want the ring to be super tight… just snug.

Now place the jars in the hot water bath. Be sure the water is at least 1 inch over the lids of the jars. Bring the water to a rolling boil and cover the pot. Boil the jars for 15 minutes in a hard boil.

After the time is up and they have boiled for 15 minutes. Be very careful and remove the jars from the water. Place on a folded towel to cool leaving about 2 inches between the jars. Allow the jars to cool completely for 12 hours without being disturbed.

As the jars seal, you will hear the beautiful “PING” saying that the jars have sealed. This sound is one of my favorite sounds I hear in the kitchen!

After the jars have cooled, take a wet rag and wipe down the jars. Sometimes there is seepage, which is totally normal. You want to get all that sticky off the outside of the jars. It is recommended to store the jam with the rings off of the jars.

NOTE* I actually did a double recipe. It is very important that you do not just double a recipe. They have to be kept in separate pots in order for the recipes to work properly.

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