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<\/a>Balsamic Strawberry Rhubarb Jam<\/strong><\/p>\n Have you ever made jam before?\u00a0 I’ve been averse to the idea for the longest time because of the botulism risk and visions of hot boiling sugar gobbling up my kitchen.\u00a0 This is my third time making jam so far and it’s actually pretty easy!\u00a0 Just make sure everything you’ll be using is sterilized to get rid of the bacterial spores that may cause botulism and store the finished product in the refrigerator.\u00a0 You’ll need to be patient and focus for a couple of hours.\u00a0 Singing and dancing to Bob Marley’s music is highly encouraged as long as you keep your eyes on the pot!\u00a0 I assure you that the result will be better than anything you can buy at the grocery store.<\/p>\n The recipe is based on the Strawberry Rhubarb Jam recipe from The Rhubarb Compendium<\/a>.<\/p>\n RECIPE<\/p>\n STERILIZING<\/p>\n Boil 6 to 7 twelve ounce\u00a0 jars and lids for about 10 to 15 minutes.\u00a0 Keep them in the hot water until it’s time to fill them up with the jam.<\/p>\n JAM<\/p>\n Clean rhubarb and berries.\u00a0 Finely chop the rhubarb to avoid stringiness in your jam.\u00a0 It’s fine to leave the berries whole because they will break down pretty easily later.\u00a0 In a stock pot heat up the rhubarb, water, sugar, and salt.\u00a0 Cook until sugar granules dissolve and the rhubarb is soft.\u00a0 Add the strawberries.\u00a0 Bring it to a boil.\u00a0 I don’t like chunks of berries in my jam so I mash them up with the back of the ladle against the pot.\u00a0 Simmer for about half an hour to reduce the water content.\u00a0 Add the pectin, bring to a boil.\u00a0 You’ll see a lot of foam at the top.\u00a0 Add the butter to reduce foaming.\u00a0 Before turning the stove off, I like to pour a little bit of the jam on a saucer then put it in the freezer for a minute.\u00a0 Take the saucer out and check if you like the consistency.\u00a0 If it’s too runny, boil for a few more minutes or add just a little more pectin (1-2 T.).\u00a0 Ladle the mixture into hot sterilized jars.\u00a0 I filled up 6 jars but only half of the seventh one.<\/p>\n Boil the sealed jam jars in water for about 5 minutes.\u00a0 Take them out and leave them on the kitchen counter for a few hours until cool.\u00a0 Store in the refrigerator.<\/p>\n![\"jamprocess\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2009\/06\/jamprocess2.jpg\" "\\"jamprocess\\"")
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![Sure-Jell Certo<\/a> liquid fruit pectin<\/em><\/li>\n3 T. butter (I use Schullsburg<\/a> sweet cream unsalted butter)<\/em><\/li>\n<\/ul>\nSTERILIZING<\/p>\nBoil 6 to 7 twelve ounce\u00a0 jars and lids for about 10 to 15 minutes.\u00a0 Keep them in the hot water until it’s time to fill them up with the jam.<\/p>\nJAM<\/p>\nClean rhubarb and berries.\u00a0 Finely chop the rhubarb to avoid stringiness in your jam.\u00a0 It’s fine to leave the berries whole because they will break down pretty easily later.\u00a0 In a stock pot heat up the rhubarb, water, sugar, and salt.\u00a0 Cook until sugar granules dissolve and the rhubarb is soft.\u00a0 Add the strawberries.\u00a0 Bring it to a boil.\u00a0 I don’t like chunks of berries in my jam so I mash them up with the back of the ladle against the pot.\u00a0 Simmer for about half an hour to reduce the water content.\u00a0 Add the pectin, bring to a boil.\u00a0 You’ll see a lot of foam at the top.\u00a0 Add the butter to reduce foaming.\u00a0 Before turning the stove off, I like to pour a little bit of the jam on a saucer then put it in the freezer for a minute.\u00a0 Take the saucer out and check if you like the consistency.\u00a0 If it’s too runny, boil for a few more minutes or add just a little more pectin (1-2 T.).\u00a0 Ladle the mixture into hot sterilized jars.\u00a0 I filled up 6 jars but only half of the seventh one.<\/p>\nBoil the sealed jam jars in water for about 5 minutes.\u00a0 Take them out and leave them on the kitchen counter for a few hours until cool.\u00a0 Store in the refrigerator.<\/p>\n](\"http:\/\/images.google.com\/imgres?imgurl=http:\/\/ecx.images-amazon.com\/images\/I\/519AFFM83GL._SL500_AA280_PIbundle-4,TopRight,0,0_AA280_SH20_.jpg&imgrefurl=http:\/\/www.amazon.com\/Sure-Jell-Certo-Fruit-Pectin-6-Ounce\/dp\/B001E560U4&usg=__HkGkwKnf6R2WoBMyNi4AVvi0fIU=&h=280&w=280&sz=19&hl=en&start=1&um=1&tbnid=zko28toXRWpmxM:&tbnh=114&tbnw=114&prev=\/images%3Fq%3Dsure%2Bjell%2Bcerto%26hl%3Den%26sa%3DN%26um%3D1\"){kind=link}