CSA Chronicles – Berry Rhubarb Jam

This recipe has solidified my decision to get a CSA share this year.  The whole purpose was to get foods I would never otherwise purchase and make something delicious out of them.  This berry rhubarb jam is exactly that.  Not only is this the first time I have used rhubarb, but also the first time I have ever made canned jam.

I googled and blog-lurked rhubarb recipes for days.  The number of rhubarb recipes out there is overwhelming.  Glazed porks, rhubarb waffles, muffins, and crepes… pretty much every baked good you can imagine.  Even rhubarb mojitos and sangrias!  So why choose jam?

First, because I am always looking for an excuse to do some canning.  Last year, we canned pickles and tomatoes.  This year, especially with the CSA share, I know we are going to be canning many more foods.  Plus, I love how cute these little pint size Ball jars are.  Secondly, because now I can use the jam for all sorts of different recipes.  When I want to make waffles, scones, cupcakes?  I can top them with rhubarb jam to add a special touch.  In the savory mood and need to glaze a pork loin? I can thin out some of the jam (maybe add a spice or two) and glaze away!  When I’m invited to a last-minute cookout this summer?  Just tie a ribbon around the lid and it’s an instant gift for the hostess.  Talk about the endless possibilities and versatility of jam!

A tip for checking to see if your jam is ready to be canned – put a spoonful of jam on a chilled plate and if it is runny around the edges it needs to continue cooking.  If it stays firm, as shown in the picture below, it’s ready to go.

Berry Rhubarb Jam

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Serves	48 oz
Prep time	45 minutes
Cook time	1 hour
Total time	1 hour, 45 minutes
Meal type	Condiment

This jam is so easy and so delicious. Only 5 ingredients, Canning is optional.

Ingredients

• 10 cups rhubarb (cut into 1)
• 1 cup strawberries (tops removed and cut in half)
• 1/2 cup raspberries
• 4.5 cups sugar
• juice from one lemon

Directions

1.	Combine all ingredients in a large saucepot over medium heat. Bring to a boil, then reduce heat to medium-low. Cook about 1 hour until very thick.
2.	While jam is cooking,fill your sink with warm water and add 1 TBSP bleach. Sterlize pint jars in this water for 10 minutes, rinse and let dry completely on a clean kitchen towel. About 20 minutes before jam is finished, fill a large pot with water and bring to a boil. The pot should have enough water to cover the pint jars plus 1" extra.
3.	Fill the pint jars with warm jam, leaving 1" of space at the top. Tightly secure the lids and rings. Using tongs, place jars into the boiling water. Boil for 10 minutes.
4.	Using tongs, remove jars from water and let rest at room temperature for about 24 hours. Check to see that the lids are sealed. Sealed jars will keep for one year. If you skip the canning, plan on using the jam up within two weeks.

Now that I know how easy it is to make jam, I can’t wait to try my hand at other flavors.  The most active part of the entire recipe is chopping up fruit and stirring occasionally.  If you wanted to skip the canning, no problem! Just make sure to use it all up in about 2 weeks.  It shouldn’t be much of a problem because this jam is spectacular.   Sweet and tangy flavors made the house smell delicious as it was cooking away on the stove top.  Five ingredients… that’s all it takes.  It can’t get much easier than this.

What types of jams have you made or are on your list to make?

Posted on Weekend Potluck , Recipe Round Up

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