I’ve been canning for about 4yrs now. It is something I absolutely, hands down, no doubt about it, LOVE to do. It may seem weird to others but I think it’s fun. It’s relaxing. Enjoyable. Interesting. It’s something that leaves me feeling proud and accomplished… and not to mention the results are fantastic!
Well after 2yrs of saying I’d make jellies and jams – I finally did today! Mark it down in the books – my first attempt – Strawberry Rhubarb Preserves.
I saved all our strawberries just for this one batch… so worth it. I tweaked the recipe from the Ball Canning Book so I’ll put what I did below. The final result was Husband Approved!
I had every intent of documenting this whole process with pictures, but my oldest ended up getting pink eye yesterday and the second I saw the smallest gap of free time this afternoon – I dove in headfirst and didn’t even think of the camera til the very end. So enjoy pics of the aftermath 🙂
2cups Chopped Rhubarb
1/4cup Lemon Juice
3Tbsp Low/No-Sugar Needed Pectin
- Combine strawberries, rhubarb, pectin, and lemon juice in stewpot. While bringing to a boil, I took a potato smasher and went to work to squish down the strawberries. Once boiling, I stirred in sugar til dissolved. Return to rolling boil. Continually stir until desired thickness is achieved.*
- Remove from heat – skim foam if necessary. Ladle into hot jars leaving 1/4″ headspace. Adjust 2pc caps and process 10 minutes in boiling-water canner.
*Soooo I didn’t do this step. Once it was boiling good, I set it aside and ladled it all up and processed it. I figured it would “thicken up” while sitting. Yea… it doesn’t do that. My first attempt was the consistency of water so after I pulled them out of the canner, I opened them up, poured them all back out into the stewpot and boiled it longer and re-ladled and re-processed. It does thicken up some but it won’t turn water to jello 🙂
Well there you have it! Hopefully next time I’ll have more pics for you!