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I prefer jams that don’t go as heavy on the added sugar, as I like to let the sweetness of the fruit (namely the strawberries here) shine. In this case just enough sugar is added to offset the sourness of the rhubarb and complement the strawberry.
Properly canned, sealed jars can be stored in a dark area for up to 6 months. Unsealed jars should be kept in the refrigerator and used within a month.
Jam and jelly are both made with fruit cooked with sugar and acid though jelly is then strained to create a smooth, clearer mixture. Jam will still have chunks of fruit and or seeds in the mixture.
You should hear the lids suction while in the pot of hot water but to test them, remove the ring from the jar and lift the jars by the flat, inner lid. If the lid releases then it is not properly sealed.
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