Two Strawberry Jam Recipes

Berry season will be upon us in a few weeks (in Iowa, anyway). I figure that the month of May is a good time to share recipes for various jams, sauces, and syrups that can be made with all those delicious berries. In June, I plan to move on to vegetables.

Even if you don't grow your own berries, frozen berries actually make just as good of jam as fresh ones. In fact, if you don't seem to have the time to make jam as you pick the berries, one idea is to freeze the berries, and make jam later.

Now, on with the recipes.


Strawberry -Rhubarb Jam
This recipe adapted from the Ball Blue Book. I admit that my copy of the Blue Book is getting kind of old, so if I am going to be blogging about it, maybe I should buy a new copy and see what changes have been made. This recipe yields about 6 half pint jars.

4 cups crushed strawberries
2 cups chopped rhubarb (about 4 stalks)
1/4 cup lemon juice
1 package powdered pectin (more about pectin in my next post)
51/2 cups sugar

Combine strawberries, rhubarb, lemon juice and pectin in a large sauce pot. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process for 10 minutes in a hot water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes



Strawberry-Kiwi Jam
An adaptation of a recipe from the National Center for Home Food Preservation website. Yield is about 6 half pint jars.


3 cups crushed strawberries
3 kiwi (peeled and chopped)
1 tablespoon lemon juice
1 package powdered pectin
5 1/2 cups sugar


Combine strawberries, kiwi, lemon juice and pectin in a large sauce pot. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a hot water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


The green color from the kiwi actually doesn't show up in the finished product. However, the flavor of the kiwi shows up in the taste.