the summer has officially arrived and ontario that means sunshine, obscenely hot weather… and farmer’s markets and fresh local strawberries! i am also a huge fan of canning anything possible (apple chutney is one of my faves and i will share that recipe in the fall when the apples are in season)
so inspired by the sweet little berries, i headed to the local farmer’s market to load up on some great local produce. my intention was to make just a strawberry jam, but i was drawn to a few bunches of early rhubarb.
1 c crushed, hulled strawberries (2 cups whole)
1 1/4 c chopped rhubarb
3 cm fresh ginger root, grated
57 g fruit pectin crystals
2 c granulated sugar
canning pot (large enough to fit your jars, rings and snap lids)
3 125mL jars
3 250mL jars
6 snap lids
2 clean tea towels
dutch oven or large saucepan
metal canning funnel
in canning pot, bring water to a rolling boil. add jars, rings and lids and boil for 15 minutes to sterilize. remove from water and place on a clean tea towel to fill. be careful not to touch the rim or inside of the jars, to keep them sterile.
in a medium-sized dutch oven, add strawberries and crush with a fork. add the rhubarb & ginger and turn the burner to medium. add sugar and pectin to the fruit and bring the mixture to a high rolling boil. boil hard for 2 minutes, stirring constantly. remove from heat and let cool slightly.
using the sterilized funnel, fill the jars, leaving 75mm-1cm space at the top. dip a clean cloth into the hot water and wipe each rim before covering with snap lids. add the rings and tighten with fingers. add the jars back to the boiling water in the canning pot and process for 5 minutes. remove and leave to seal, untouched, for 24 hours. the seals should be concave, if not make sure you pop the unsealed jars into the fridge to store.
this jam has a bit of zip from the ginger, and is quite sweet. i plan to have a wee bit with soy yogurt for dessert tonight!