This jam enjoys great popularity at breakfast tables in Germany and is a must have at every spring brunch. Flavor variations include additions of vanilla bean or rum.
- 1 lb preserving sugar or normal sugar plus pectin
- 1 lb strawberries
- 1 lb rhubarb
- scant 1/4 cup rum optional, or
- seeds of a vanilla bean optional
Wash and thinly peel the rhubarb stalks and cut them into small chunks. Wash and clean strawberries and also cut them into small pieces.
In a large saucepan combine all the ingredients over high heat and, stirring continually, bring the mixture to a boil and keep it at a rolling boil for three minutes.
Pour carefully into canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines.
Tips on Sterilizing Jars
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.