📖 Instructions

1. Prepare Your Equipment: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to fill. This step is crucial to prevent spoilage. Use a jar lifter to safely remove the jars from the boiling water.
2. Wash and Chop the Fruit: Rinse 2 pounds of fresh strawberries under cold water. Hull them and slice into quarters. Wash 1 pound of rhubarb stalks, trim the ends, and chop into 1/2-inch pieces. Make sure to remove any leaves from the rhubarb as they are poisonous.
3. Combine Ingredients in a Large Pot: In a large, non-reactive pot (stainless steel or enamel-coated), combine the chopped strawberries and rhubarb. Add 4 cups of granulated sugar and 1/4 cup of freshly squeezed lemon juice. Lemon juice not only adds brightness but also helps with pectin activation for proper setting.
4. Macerate the Fruit (Optional): For a richer flavor and softer fruit texture, let the mixture sit for 1-2 hours before cooking. This allows the sugar to draw out the juices from the fruit.
5. Cook the Jam: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent scorching. A rolling boil means the mixture continues to boil even when stirred.
6. Monitor Temperature and Consistency: Use a candy thermometer to monitor the temperature. The jam is ready when it reaches 220°F (104°C). If you don't have a thermometer, you can use the 'wrinkle test'. Place a small spoonful of jam on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles, it's ready.
7. Skim Off Foam: As the jam cooks, foam may form on the surface. Use a spoon to skim off the foam and discard it. This will result in a clearer, more visually appealing jam. Dont skip this step. Trust me.
8. Hot Pack the Jam: Ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace at the top. Use a clean, damp cloth to wipe the jar rims.
9. Seal the Jars: Place the sterilized lids on the jars and screw on the bands until fingertip tight. Don't overtighten, as this can prevent proper sealing.
10. Process in a Water Bath Canner: Lower the filled jars into a boiling water bath canner. The water should cover the jars by at least 1 inch. Bring the water back to a rolling boil and process for 10 minutes. Adjust processing time for higher altitudes.
11. Cool and Check Seals: Turn off the heat and let the jars sit in the canner for 5 minutes before removing them. Place the jars on a towel-lined surface and let them cool completely for 12-24 hours. As the jars cool, you should hear a 'pop' sound, indicating that they have sealed properly. To check the seals, press down on the center of each lid. If it doesn't flex, the jar is sealed. If it flexes, the jar is not properly sealed and should be reprocessed or stored in the refrigerator.
12. Store Properly: Store sealed jars of Strawberry Rhubarb Jubilee Jam in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a few weeks.