Strawberry-Rhubarb Pie Jam

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Summary: Who doesn't love strawberry-rhubarb pie? It's one of my favorites, a summery treat that oozes freshness and bright flavors. This jam is an attempt to bottle my Strawberry-Rhubarb Pie Version 2.

Yield: 5 half-pints

Ingredients:

  • 4 cups washed, hulled, and chopped fresh strawberries (preferably organic)
  • 4 cups washed, trimmed and chopped fresh rhubarb (preferably organic)
  • 3½ cups unrefined, granulated sugar (preferably organic)
  • the zest of 1 orange (preferably organic)
  • the juice of ½ orange
  • the juice of ¼ lemon
  • ¾ - 1 teaspoon cinnamon
  • ½ - ¾ teaspoon almond extract

Instructions:

Fill your canning pot with enough water to cover your jars by at least an inch. Set over high heat, and when at a boil, carefully place your jars inside to sterilize. In that same pot, or in a small saucepan full of boiling water, place your lids and let them soften a bit. You can leave the jars in the hot water until you need them or remove and place them face down on a clean towel. Remove the lids from the larger pot using a magnetic lid lifter or, if you've got them in a saucepan, turn off the heat, and let them stay there until you're ready.

In a heavy-bottomed pot set over high heat, toss together the strawberries, rhubarb, sugar, orange zest and juice, lemon juice and cinnamon. Stir consistently until the sugar has melted completely and bring the mixture to a good boil.

Stir regularly until the fruit starts falling apart and you’ve got a good amount of juice surrounding it. Stir in the almond extract.

Check the temperature and start using the wooden spoon test. Is the temperature approaching 220° Fahrenheit? Is the jam starting to sheet rather than drip off the back of your spoon? What sound does the jam make when you pull a spoon through it? What do the bubbles look like? Boiling bubbles or thicker, like hot lava?

When your jam is done, ladle it into your sterilized jars, slide a thin knife or chopstick or the like along the inside edges of the jar to let any air bubbles in the jam escape, screw on the lids and bands and process for 10-12 minutes. Remove jars from waterbath and set aside to cool on a cooling rack covered with a dishtowel (to prevent slippage). Don’t disturb the jars for a few hours; just let them cool and settle.

Store in a cool, dark place for up to 1 year. Refrigerate after opening.