Rhubarb and Strawberry Jam - Traditional Newfoundland - Bonita's Kitchen
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- čas přidán 25. 06. 2016
- Welcome to Bonita's Kitchen! Today we will be making Rhubarb and Strawberry Jam, made with freshly picked rhubarb from my moms garden and strawberries.
Ingredients:
4 Cups rhubarb cubed
2 Cups strawberries
2 Cups sugar
1 tsp freshly squeezed lemon and zest
Prep time 10 minutes, cooking time 1 hour & 15 minutes, canning time 10 min.
Method:
In a large saucepan combine all ingredients, start the boil on a medium heat, cook for around 10 to 15 minutes then reduce heat to low.
Continue cooking on a low heat for one hour stirring occasionally so jam doesn't burn, while waiting for jam to cook, start to prepare your mason bottles.
Sock three to four one cup bottles and lids and caps, in hot water in your sink for 10 minutes.
After removing jars for hot water and place upside down on a towel until ready to use.
When jam has cooked, check it by spooning up a one tsp full and placing it on a cool plate, if the jam stays thick and doesn't run off start scooping it in your mason jars.
After cleaning around your bottle rims and start to cap, placing caps and lids on bottles making sure to tighten each one.
Leave at room temperature overnight or 12 hours, check each bottle to see if they are sealed, if not store your jam in the fridge and if sealed store in a cool room date and label each one.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking! - Jak na to + styl
I've been looking for this recipe for years. This is the recipe my grandma used anything today I love it!
Best rhubarb & strawberry jam out there! Came out just right! Thank you
Nice that one is my favourite as well, thank you for following up with me and letting me know how it worked out. Enjoy and have a lovely day. :) Bonita
I made the jam this morning, had to substitute lime for lemon. Oh my lord, this might be my favourite jam ever. Thank you so much for the recipe, I will be making this again and again.
Haha I know hay, I love this jam as well, I'm glad you like it. Thank you for your comment and visiting Bonita's kitchen. Bonita
Great recipe - turned out really well - not too sweet - thanks!
I'm glad you made and enjoyed our rhubarb and strawberry jam recipe, we have so many rhubarb recipe here and on our website if you are looking for more ways to cook up your rhubarb. www.bonitaskitchen.com and thank you for stopping by and stay safe..... :) Bonita
Bonita it turned out beautiful love your tips so easy to follow you.Its the best jam I ever had.
That is wonderful, I'm so glad you enjoyed our recipe, the strawberries make it so lovely as well. I'm still waiting for our rhubarb to grow, Betty enjoy your jam to the fullest, thank you for following up with me. :) Bonita
looks like a very good recipe.
Yes it is so tasty and I can just eat this jam out of the jar, hope you get to make it and enjoy to the fullest. We have lots of rhubarb recipes if you are looking to use up all your rhubarb. Visit www.bonitaskitchen.com and enjoy :) Bonita
Looks great, Bonita! I am going to try your recipe this week, my garden is full of rhubarb. Love the old-fashioned no pectin jams.
I agree, this jam is so good I'm going to have to make more, thank you so much for your comment and visiting Bonita's kitchen. Bonita
Thank you Bonita you are the best
You are very welcome Betty, I'm glad to help. :) Bonita
Love your kitchen, it is so cute.
Thank you
Sure will try this recipe thank you !!
Lovely....you sound Irish Bonita! Thanks.
Thank you and yes we do have a little bit of Irish descent in us. I'm glad you enjoyed our video and recipe, this is a delicious jam. Enjoy Bonita
I had some strawberries and rhubarb froze thought I would give it a try.
Nice! This is one of my favourite jams, frozen berries and rhubarb will work great. Enjoy and thank you for stopping by. :) Bonita
Thanks so much 🌹❤️
You are very welcome and thank you for stopping by. Enjoy :) Bonita
So I love this jam and used to make it a lot, I stopped because after a couple of months stored it would turn green ? Any one else have this problem or know why this happens, tks
Hi Naomi: Thank you for your message and for visiting our channel, so sorry to hear that the jam didn't last long in storage. I'm sure you sealed them good first snd try to put all your bottling in a dark and cold place in the house. I have a pantry in my back porch that don't get any sun and its alway a lot cooler then the other parts of our house. I have some that was made last year and its still sealed and good. The rhubarb radish should be a off green but if you made strawberry rhubarb it should be pinkish or red. If you only makes a few small bottles store them in your fridge and see how that goes. I hope this helps and message me if you have anymore questions. :) bONITA
just made a second bath...we cal it Heavenly jam..we add two pkgs of strawberry jello...and pineapple...
Bonnie that sounds wonderful, what is so amazing with making any kind of jam you can jazz it up with so many wonderful ingredients. Thanks for your message and visiting Bonita's kitchen. Bonita
U can use strawberry Jello and won't need so much sugar always a pinch of salt. And yecs wash rhubarb
I make it without sugar. 6 cups rhubarb , crushed pineapple and 2 packs of strawberry jello. Just takes 30 minutes. Diabetic jam.
How much sugar do I add? What ratio?
Hi Jay, Thank you for your message and for stopping by, this is my recipe and enjoy. :) Bonita
4 Cups rhubarb cubed
2 Cups strawberries
2 Cups sugar
1 tsp freshly squeezed lemon and zest
Prep time 10 minutes, cooking time 1 hour & 15 minutes, canning time 10 min.
Method:
In large saucepan combine all ingredients, start the boil on a medium heat, for around 10 to 15 minutes then reduce heat to low.
Continue cooking on a low heat for one hour stirring occasionally so jam don't burn, while waiting for jam to cook start to prepare your mason jars.
Soak three or four one cup bottles/lids/caps, in hot water for 10 minutes.
After remove from hot water and place upside down on a towel until ready to use then place a small plate in the fridge or freezer to use on next step.
When jam have cooked check it by spooning up a tsp full and placing it on a cool plate, if the jam stays thick and don't run off start scooping it in your mason jars.
After wipe around your bottle rims and start to cap, placing caps and lids on bottles making sure to tighten each one.
Follow the
Sterilizing and Canning Procedures
Method:
Sterilization:
1. Start by getting a large boiler and filling in about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.
@@bonitaskitchen wow thank you for the great recipe. Cheers
@@jayissa8 You are very welcome and enjoy rhubarb and strawberry jar is one of my favourites. :) Bonita
so no pectin and no water bath is needed?
Trish Delrow Thank you for message, and no pectin or water bath needed. You do need to peel and clean your rhubarb and then cut into small cubes, follow this recipe to help you. Enjoy Bonita
Rhubarb & Strawberry Jam
Recipe:
4 Cups rhubarb cubed
2 Cups strawberries
2 Cups sugar
1 tsp freshly squeezed lemon and zest
Prep time 10 minutes, cooking time 1 hour & 15 minutes, canning time 10 minuets
Method:
In large saucepan combine all ingredients, start the boil on a medium heat cook for around 10 to 15 minutes then reduce heat to low.
Continue cooking on a low heat for one hour stirring occasionally so jam don't burn, while waiting for jam to cook start to prepare your mason bottles.
Sock three to four one cup bottles and lids and caps, in hot water in your sink for 10 minutes.
After remove from sink and place upside down on a towel until ready to use.
When jam have cooked check it by spooning up a tsp full and placing it on a cool plate, if the jam stays thick and don't run off start scooping it in your mason jars.
After clean around your bottle rims and start to cap, placing caps and lids on bottles making sure to tighten each one.
Leave at room temperature over night or 12 hours, check each bottle to see if they are sealed, if not store your jam in the fridge and if sealed store in a cool room date and label each one.
Thank you
Can u triple the batch