Comments on: Strawberry jam winner + a bonus recipe

By: Emerald

Emerald — Mon, 09 Aug 2010 20:40:06 +0000

A friend and I used this recipe for our first ever attempt at jam-our finished product came out pretty runny. After the fact we were reading in a canning book that you have to follow the pectin directions exactly and not to use pyrex measuring cups as they are less accurate. After fishing our pectin box out of the trash we saw that we were supposed to stir the pectin for one full minute after adding (we stirred it in but probably only for 10 seconds or so). Do you think these two mistakes were the key to our runny jam?

By: Tim M

Tim M — Thu, 02 Jul 2009 22:13:07 +0000

I tried making this recipe, but I used “no sugar needed” dry pectin as the store did not have any other type. It’s currently setting right now, and is only warm to the touch but is still pretty loose. It’s okay if it comes out syrupy, though, as it will still be good for yogurt and ice cream.

What concerns me is that between putting on the lids and processing the jams, I needed to take care of something. That errand took about 30 minutes. The jars were cleaned and the lids were sterile, and the jam had remained hot before placing the lids and rings. The jars sealed perfectly before and after boiling (bubbles did release from the jars). Should this jam be okay to keep at air temperature, or should it be refrigerator jam?

Also, it tasted wonderful and looks great. A great use of $7 worth of strawberries and rhubarb. Thanks for running this great resource, which made me feel comfortable with a process that always sounded dangerous to me.

In addition, this may be too general for this thread, but I don’t have a pair jar tongs, and I found my regular kitchen tongs didn’t give me a secure enough grip to remove a full jar of jam. What worked for me was using a silicone oven mitt to remove the jars. It let me reach right in and use the dexterity of my hand to get the jars out. I don’t like them for most other tasks, but the silicone mitts seem pretty good for this purpose.

By: Jenn FL

Jenn FL — Sun, 21 Jun 2009 02:41:41 +0000

Thank you so much for sharing! I love this jam and never really found a recipe that “felt” right!! I really apprecaite it!!

Congrats Rebekah, enjoy your jam!!

By: Danielle

Danielle — Sat, 20 Jun 2009 22:04:46 +0000

Thank you so much for sharing this! I’ve been looking for a good recipe for Strawberry Rhubarb jam. I’ve got a huge patch of rhubarb, and I’m the only one who likes it as pie here. You have perfect timing as well, since I just got 7 pounds of strawberries for jam. Now half is going to be strawberry rhubarb jam.

By: Mary

Mary — Sat, 20 Jun 2009 11:10:53 +0000

Last weekend the rhubarb selling lady at our farmer’s market told me of an old but easy rhubarb jam recipe. Mix 4 c. chopped rhubarb and 3 c. sugar and let sit overnight. Next day add one package red jello, boil 15 minutes and jar up. I happened to have cherry jello in the house so tried it and the jam was delicious. Next time I’ll use strawberry jello. This made about 3.5 cups so I just put it in sterilized jars and into the frig. One was given away and half another jar has already been enjoyed this week.

Mary, how interesting! Thanks for sharing! -Marisa

By: Debbie

Debbie — Sat, 20 Jun 2009 04:23:03 +0000

Mmmm, that sounds deelish. I am gonna go start the hot water bath boiling right now! Thanks for sharing the recipe.

My pleasure!

By: Rebekah Denn

Rebekah Denn — Sat, 20 Jun 2009 04:14:01 +0000

I am so excited! I feel like going out and buying a lottery ticket to see how far my luck holds. And it’s very timely — I have two flats of Shuksan on order for tomorrow! Can’t wait to make some of my own.