How to Make Awsome Brad's strawberry rhubarb jam Cooking Basics for Beginners

The appearance of rhubarb and strawberries in the garden or at farmers' markets means it's canning season again. Make this strawberry-rhubarb jam for special breakfasts or to give away. Strawberry rhubarb jam recipe with no added pectin. This strawberry rhubarb jam recipe does not include additional pectin, but DOES include a couple of secret ingredients that will have everyone thinking you're a jam making genius.

Brad's strawberry rhubarb jam is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Brad's strawberry rhubarb jam is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have brad's strawberry rhubarb jam using 9 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Brad's strawberry rhubarb jam:

1. Take 1 1/2 lbs rhubarb stalk
2. Take 1 1/4 cups water
3. Take 1/2 flat fresh strawberries
4. Get 1 box MCP pectin, yellow box
5. Take 1/4 cup fresh lemon juice, divided
6. Prepare 8 1/2 cups sugar
7. Get Accessories
8. Make ready 5 pint jars, 1-1/2 pt jar, sterilized
9. Take New lids, sterilized rings

Save this Strawberry rhubarb jam with honey and cinnamon recipe and more from Serious Eats to your own online collection at EatYourBooks.com. Strawberry rhubarb jam is easy to make at home with a bit of fresh fruit and sugar, no pectin needed. The rhubarb adds a delightful tart flavor to the jam, while the strawberry adds sweetness and helps the jam finish with a beautiful red color. This particular recipe is actually more of a "Rhubarb.

Instructions to make Brad's strawberry rhubarb jam:

1. Cut rhubarb stalk into 1/2 inch pieces. Place in a pot with water and 1/8 cup lemon juice.
2. Bring to a simmer covered. Simmer until rhubarb becomes soft.
3. Crush strawberries in a mixing bowl.
4. You will need 6 cups total between the simmered rhubarb, and the crushed strawberries. Including all liquid.
5. Put fruit in a large saucepot. Mix in rest of lemon juice and pectin.
6. Meanwhile, place canning lids in a small saucepan. Cover with water. Bring to a simmer and hold.
7. Bring to a rapid boil on medium high heat. Stirring constantly.
8. Slowly mix in sugar. Bring back to a rapid boil. When stirring doesn't stop the boiling, set a timer for 4 minutes. Stir constantly.
9. Remove from heat and quickly pour into sterilized jars.
10. Wipe rim of jars with a damp cloth
11. Immediately put on hot lids and rings. Use oven mitts. Screw rings on tightly.
12. Turn upside down onto a dry towel. Let sit for 5 minutes.
13. After that turn right side up. Let sit on towel until they are cooled. They will seal when they cool.
14. Let set up overnight. Refrigerate after opening
15. Enjoy

The rhubarb adds a delightful tart flavor to the jam, while the strawberry adds sweetness and helps the jam finish with a beautiful red color. This particular recipe is actually more of a "Rhubarb. Strawberry and rhubarb jam is a delicious twist on a classic strawberry jam. This strawberry rhubarb jam is easy to make and easy to vary too. You could substitute raspberries or cherries for the strawberries, or just go with straight rhubarb if you prefer.

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