Strawberry/Rhubarb jam?

[willow]

Appreciate a recipe for the above jam. The few recipes I found use
liquid pectin and I would prefer to use the dry pectin. Thanks.

[P Haine]

<Appreciate a recipe for the above jam. The few recipes I found use
<liquid pectin and I would prefer to use the dry pectin. Thanks.

If you use the recipe in the Ball Blue Book for strawberry-rhubarb (or
maybe it's listed as rhubarb strawberry) conserve (it's also got
oranges and walnuts in it) you won't need any pectin at all. It also
calls for less sugar than many preserves and is absolutely delicious.
If you haven't access to the Blue Book, holler, and I'll post the
recipe for you.

Cheers!
Peg

[David J. Braunegg]

In article <35a6af8...@news.pangea.ca> ywgb...@pangea.ca (willow) writes:
>Appreciate a recipe for the above jam. The few recipes I found use
>liquid pectin and I would prefer to use the dry pectin. Thanks.

I think that the insert of instructions in the Sure-Jell package may
have the recipe. If not, the insert also contains an 800 number that
you can call to get recipes not listed on the insert. I called them
to get a straight rhubarb jam recipe (which was not listed on the
insert).

You can also get some Sure-Jell recipes on the web:

http://www.kraftfoods.com/index.cgi for Kraft, the parent company
leads to
http://www.kraftfoods.com/surejell/sj_index.html for Sure-Jell
leads to a recipes page

I just looked, though--there was no recipe for strawberry/rhubarb jam
on that page.

Dave

P.S. To get my return address, delete the space from
"djb @stoney.mitre.org" in the headers above.

[pickle@teleport.com ma pickle]

Ball Blue Book gives the recipie using dry pectin.

[Mike Wexler]

ywgb...@pangea.ca (willow) writes:

>Appreciate a recipe for the above jam. The few recipes I found use
>liquid pectin and I would prefer to use the dry pectin. Thanks.

Well, I don't have a recipe for using dry pectin, but I can give you my
recipe for a NO added pectin strawberry rhubarb jam. Note, to ensure
jelling, at least 25% of the berries should be slightly underripe
(underripe berries have a higher natural pectin content):

1 cup rhubarb, sliced lengthwise several times, then cut into 1
inch lengths
6 cups of whole strawberries, washed, stems and green crowns removed
4-1/2 cups sugar

Place strawberries in 8 or 12 quart pot. With a potato masher, crush a
few of them against the bottom of the pot to get some juice. (it's OK
to leave most of them whole) Add the rhubarb and sugar. Stir gently with
a long handled spoon. Wait a couple of minutes and then stir again until
most of the white sugar grains have turned red. Now turn the heat on high
and start stirring. You'll need to continue stirring for quite a while to
prevent the mixture from burning against the bottom of the pot. In 7-10
minutes, the mixture should come to a furious boil. If it threatens to
overflow the pot, either turn down the heat or, using potholders, lift
the pot off the burner for a few seconds. Continue stirring on high heat
for 16-24 minutes after the initial rise, until you feel a significant
increase in resistance against the spoon as the mixture thickens up. Now
take the pot off the heat and fill your pre-heated jars. Attach lids and
process in a boiling water canner for 7-10 minutes. Makes 5-6 cups.

Natural pectin or "No added pectin" jams are more work, but there's much
less sugar used and your jars are completely filled with fruit. This is
the route to take if you are tired of seeing clear jelly at the bottom of
your jars while the comparatively small amount of fruit floats to the
top, i.e., when pectin is added and the amount of sugar is necessarily
increased.

The above recipe works for essentially all fruits that have some natural
pectin. Use the basic 4:3 fruit:sugar ratio and you should be fine. Just
adjust mixture boiling time to get the consistency you prefer. Note that
you won't really know what the consistency is until the next day, after
the jars have cooled, unless you use the freezer plate test.

This recipe may not work if scaled up to double or triple batches. There
seems to be something special in the boiling of sugar and natural fruit
pectin that demands small batches at high heat to get a good jell. If
others have successfully scaled up "No added pectin" recipes, please
comment.

Regards

Please note anti-spam e-mail: remove the two c's to reply.

[Morrie and Jane Cohen]

I recently made some Strawberry-Rhubarb Jam with Sure-jell. I used
equal portions of each fruit to total what was called for in the
strawberry (only) recipe in the box insert. Same amount of sugar
too--came out great!
Jane in Sackets harbor, NY
Mike Wexler <cmwe...@snet.net> wrote in article
<35AD1B...@snet.net>...