Monday, July 11, 2011

Strawberry-Rhubarb Jam with Weston® Canning Tools

 Makes 8 jars    Prep Time 30 min     Canning Time 15 minutes


1 pouch liquid pectin
4 cups strawberries
2 cups rhubarb
7 cups superfine sugar


   Weston® Deluxe 5-Piece Canning Kit

   Roma™ by Weston® Food Strainer & Sauce Maker

  Roma™ by Weston® Berry Screen

  Weston® Multi-Chopper

  Weston® Stainless Steel Cone Strainer

How To

First, sanitize your jars by hand washing, boiling for 10 minutes, then keeping them in the hot water until you're ready to use them. Repeat for the lids, but keep them in hot, not boiling, water.

In a separate canning pot, start boiling enough water to cover the jars (this could take a while, so start your water right away).

Be sure to wash and pat dry the strawberries and rhubarb.

Attach the Berry Screen to the Roma™ by Weston® Food Strainer & Sauce Maker and pour the strawberries into the hopper. Set a container under the waste funnel (to catch the stems and seeds) and a bowl under the chute (to catch your strawberry puree), then begin turning the handle to process the fruit. Set puree aside.

Chop the rhubarb into half inch pieces with the Weston® Multi-Chopper. Pour puree and rhubarb into a pan with four cups of the sugar and allow to macerate for 15 minutes.

Keep a metal tablespoon in a glass of ice water nearby so that you can test the jam for thickness once it's finished.

Add the pectin to the pan, then bring to a full boil, stirring constantly. Once it has reached a full boil, stir in the remaining sugar and return once more to a boil. Boil for one minute, then remove from heat.

Quickly remove a jar from the hot water with the Weston® Canning Tongs. Set the Weston® Cone Strainer over the jar and pour the jam through the strainer into the jar. Using a Weston® Magnetic Lid Lifter, remove a lid and ring from the hot water and place over the jar. Secure the ring with a Weston® Jar Wrench

Using the Weston® Jar Lifter, drop the jam-filled jars into the boiling water, making sure that they are completely surrounded by water. A canning rack helps to keep the jars off of the bottom of the canning pot so that the boiling water can reach the bottom of the jar as well. After five minutes, check the lids to make sure they're sealed (the button on the lid will be popped down), and if so, remove the jars from the water with the Jar Lifter.

Let the jars cool, remove the securing ring, and store your jam in a cool, dark, dry place for up to a year.

No comments:

Post a Comment