Wednesday, May 6, 2009

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.

16 comments:

  1. I have only canned jam once. I mad Ginger Pear jam from a Vegetarian Times recipe last fall. I really want to make a strawberry jam this summer. Thanks for the wonderful ideas! I love your blog, it's such a terrific idea! Keep it comin' :0)

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  2. Thanks. I am glad to know that people like it.

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  3. I just followed the ungourmet over here to take a peek around, and after snooping around a bit I'm intrigued by all of this canning talk! I might have to give it a whirl! I even have the right jars...

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  4. The Un-Gourmet sent me over to say hello! Very impressive!

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  5. The strawberry kiwi jam, really interests me. i love how you dressed up your jars. Maybe since I have a little more time on my hands I may try and invest in the jarring kit and get busy. I am so interested in this.

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  6. Saw you on another blog and followed you over here! What a great blog. This is a topic I'm VERY interested in and would love to learn more about. I'm so glad you're here. I've only tried canning a couple of times (once with laughable results, e.g., strawberry jam that had to be used as strawberry sauce!!) so I'm very shy about trying again. I will certainly follow along as there are so few people anymore that I know who preserve food.

    Thank you for sharing your knowledge!

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  7. i'm so thankful that i grew up eating homemade jams and jellies--they're so much better than what you can buy in the store. great post, charlotte! :)

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  8. charlotte -- thanks so much for swinging by my blog! both of these sound so delicious. i have never made jam -- and really appreciate all your explanations. these look great!

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  9. Katy, if you have a jam that doesn't set, just change the label. After all, Sauce tastes good too.

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  10. I've never made jam either - but have followed you here after you posted on my blog...I'm fascinated (actually slightly scared) but am totally intrigued by the idea...

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  11. Hello Ms. Charlotte!

    We are going to pick some strawberries tomorrow. I was looking at your adapted strawberry-rhubarb jam. I have a recent edition of the Ball Blue Book. Its recipe was different from yours only in the amount of the strawberries...Is there a reason for the extra 2 quarts of strawberries? I have made jam before with a friend, and I am very excited to be making some again.

    Thank you.

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  12. I honestly don't remember how I came up with that. I think I just thought thar the sweetness of the strawberries counterbalanced the tartness of the rhubarb.

    It is interesting, because I just bought a brand new ball blue book and when you asked mue about it, I decided to look the recipe up. I see that their 2009 recipe is different than their 1999 recipe, so I guess that they can't make up their mind either.

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  13. Hi Charlotte!

    We certainly enjoyed our last few days of canning jam/preserves. Anna's eyes would just light up when she would hear the "POP"....and then she would count.....the last "POP" always brought a smile.

    We had a question....we followed the Blue Book recipe for strawberry jam. It set up fine, but it separated in the jar with berries more to the top. We speculated lots of ideas, but decided to ask our new friend and expert.....y-o-u!
    What do you think happened?

    Tomorrow, we will go get Anna'a pressure cooker gauge tested at the co-op. She would like to link to your blog in her post on this "new" experience of gauge testing. Would that be ok?

    We love to visit your blog and learn! Thanks for all the information you put in your posts and for answering our questions.

    Leslie for both of us

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  14. I am glad that you had fun.

    I sometimes end up with the fruit floating to the top, and the bottom being more jelly than jam. I wish I had some great advise about how to prevent it, but I don't. If I find that secret somewhere, I will certainly pass it on.

    I don't know if "expert" is the correct term to call me, but you may link to me. I would be honored.

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  15. Great recipes.I followed you from the foodieblog roll and I'd love to guide our readers to your site if you won't mind.Just add this foodista widget to this post and it's all set to go, Thanks!

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  16. Do you have a recipe for kiwi and gooseberry Jam. Would be grateful if you could pass it on.

    Briege

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