Cooked Strawberry Rhubarb Jam With Liquid Certo
If you're a fan of homemade jams, you know that there's nothing quite like the taste of fresh, homemade strawberry rhubarb jam. And if you're looking for a recipe that's both easy and delicious, you've come to the right place! In this article, we'll show you how to make cooked strawberry rhubarb jam with liquid Certo, a popular brand of fruit pectin that's perfect for making jams and jellies.
Ingredients
Before we get started, let's take a look at the ingredients you'll need to make this delicious jam:
- 4 cups of fresh strawberries, hulled and sliced
- 4 cups of fresh rhubarb, chopped
- 7 cups of granulated sugar
- 1 pouch of liquid Certo fruit pectin
- 1/2 teaspoon of butter (optional)
Note: You'll also need a large stockpot, a canning funnel, and a set of canning jars with lids and bands.
Instructions
Now that you have all your ingredients, it's time to start making your strawberry rhubarb jam! Here are the steps:
- In a large stockpot, combine the strawberries, rhubarb, and sugar. Mix well and let the mixture sit for about 10 minutes.
- Place the pot on the stove and heat the mixture over medium-high heat, stirring constantly. Once the sugar has dissolved, add the butter (if using) to reduce foaming.
- Bring the mixture to a full rolling boil, stirring constantly. Once the mixture has reached a full boil, add the pouch of liquid Certo fruit pectin and stir well for 1 minute.
- Remove the pot from the heat and skim off any foam that has formed on top of the mixture.
- Using a canning funnel, ladle the hot jam into hot, sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth, then place the lids and bands on the jars, tightening the bands just until they're snug.
- Place the jars in a boiling water canner and process for 10 minutes (adjusting for altitude, if necessary).
- Remove the jars from the canner and let them cool on a wire rack for 24 hours. Check to make sure the jars have sealed properly, then store in a cool, dark place for up to one year.
Tips and Tricks
Here are a few tips and tricks to help you make the best possible strawberry rhubarb jam:
- Use only fresh, ripe strawberries and rhubarb for the best flavor.
- Be sure to measure your ingredients carefully, as making jam is an exact science.
- Try adding a small amount of lemon juice to your jam mixture for a little extra zing.
- If you don't have a canning pot, you can still make this jam by using a large stockpot with a lid and boiling the jars for 10 minutes.
Conclusion
There you have it – a delicious and easy recipe for making cooked strawberry rhubarb jam with liquid Certo. Whether you're a seasoned jam maker or a first-timer, we're confident that you'll love the taste of this homemade jam. So why not give it a try today?
