Prep 3 hrs
Cook 30 mins
I got the recipe from the Ball Blue Book many, many years ago. It's a truly incredible jam. The strawberries can't be left whole because that's where the pectin is. The skins have to be broken.
- Slice the strawberries and rhubarb if using fresh fruit. Set aside.
- Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
- Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
- Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
- Ladle into hot canning jars. Cover with hot lids and bands.
- Process in a water bath for 20 minutes.
- Remove and allow to cool. Listen for the "pops".
This jam is superb! I'm new at canning and making jams/preserves, so I was very excited to find a recipe that used all the fruits I wanted to incorporate. I used 1 16 oz bag of frozen rhubarb and 1 16 oz bag of frozen raspberries, then enough fresh strawberries to equal 10 cups of fruit in total. Other than that, I left the recipe exactly as is, and I have gotten raves from everyone regarding this jam. (I'm giving it as gifts, and I plan to make another batch soon to give out to teachers for the end of the year!) Also, warmed up, this is a great topping for pancakes, and I LOVED it on Cheese Blintzes With Strawberry-Rhubarb Compote. Thanks!
Very tasty jam! I like making jams that don't call for a box of pectin, so I was happy to find this recipe. Thanks for sharing.
I just made this tonight and it was my first jam recipe that I processed by water canning. From the fun I had liking the spoons and scraping the pan, it is a wonderful jam! Since I'm a newbie, I made some errors in my method. My cheesecloth kept exploding out raspberry pulp/seeds, so I will try pressing it into a sieve next time. I must have boiled it down too long because after I skimmed off 1/2 cup of foam, I only had 4 pints of jam to process. I didn't add the 1/2 cup of water. I believe the 16 pint yield on this recipe must be a typo. I love the flavor, but since frozen raspberries cost as much as two boxes of pectin, but are more work, I will probably make the Ball Blue Books current recipe for Strawberry Rhubarb Jam with Pectin next time and compare the results. Thanks for a wonderful recipe!