Strawberry Rhubarb Preserves

By á-5973

A+ Wonderful jam! For generations, Canadians have been making this summer fruit jam classic with its soft set and fruity taste. Sweet strawberries and tart rhubarb is a classic combination.

Ingredients

• 10 cups whole strawberries
• 6 cups chopped rhubarb
• 1 whole lemon, cut in half with seeds removed
• 6 cups granulated sugar

Details

Servings 8

Preparation

Step 1

In a large heavy saucepan, crush 2 cups of the berries. Thickly slice remaining berries and add to pan along with rhubarb. Roll lemon to soften; squeeze out juice and add to pan along with the two lemon halves. Bring to simmer over medium heat; simmer gently, uncovered, for 25 minutes, stirring frequently.

Remove lemon halves; squeeze liquid back into pan. Blend in sugar; bring to full rolling boil over high heat and boil vigorously for 12-15 minutes or until jam sets (220 F on candy thermometer or using the wrinkle test - 1 teaspoon of jam on a cold plate, taken out of freezer - allowed to cool for 1 minute - skin of jam wrinkles when you pull your fingertip across it). Remove from heat; skim off foam. Stir for 2-5 minutes to suspend fruit throughout jam.

Fill and seal sterilized jars according to one of the following instructions.

Sterilizing Jars:
Set out the number of jars called for in recipe. Include an extra jar to be on the safe side. Wash jars in hot soapy water and rinse well. Set on metal tray along with skewer, metal funnel, sealing bands, if using, and heatproof measure with 1/2-cup capacity. About 20 minutes before the preserve is ready, set the tray of equipment in 225 F oven for 15 minutes, turn off heat and leave in oven until needed.

Sealing the Jars with Paraffin:
Place blocks of paraffin in an old metal teapot, coffeepot or large tin can pinched at the top to form a spout. Set in pan of water and heat until paraffin has melted. Pour a thin layer of paraffin over surface of preserve, tilting and rotating each jar to extend seal to rim. Prick air bubbles with sterilized skewer. Let jars cool completely. Some people like to lay a 3" length of butcher's twine on this first layer and hold the top part out of the jar when applying a second thin layer of paraffin. This helps to lift the wax when ready to enjoy the preserves.

Sealing the Jars with Canning jars:
Boil sealing lids for 5 minutes. Allow to dry, being careful that lids do not touch anything unsterilized. As soon as jars are filled with preserves, cover with lids and seal with sterilized bands. Make certain lids have made a "popping" sound and the centre is concave before storing in cool location. **Important** Test lids periodically by pressing down in centre; if you feel movement, the seal is no longer intact; place jar in refrigerator and use up within a month.