Yield: Makes about 7 x 250 or 236 ml jars
Prep Time: 20 minutes
Processing Time: 10 Minutes
Difficulty: Intermediate
Mint, rhubarb and strawberries – the first signs of real spring. Rhubarb adds a hint of tartness while mint enhances the strawberry flavour.
INGREDIENTS:
2 cups (500 ml) crushed strawberries, about 1 quart
1/2 cup (125 ml) packed fresh mint leaves & small stems
3/4 cup (175 ml) water
1 3/4 cups (425 ml) finely chopped rhubarb, about 1 1/2 lb (500 g)
1 tbsp (15 ml) bottled lemon juice
7 cups (1750 ml) granulated sugar
1 pouch (85 ml) BERNARDIN® Liquid Pectin
DIRECTIONS:
• Place 7 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
• Wash, hull and crush strawberries, one layer at a time. Measure 2 cups (500 ml); set aside.
• In a large, deep stainless steel saucepan, bring mint and water to a boil. Cover and let steep 10 minutes. Discard mint leaves. Finely chop or pulse rhubarb in a food processor; measure 1 3/4 cups (425 ml); add to mint water. Return mixture to a boil, cover and boil gently until rhubarb softens, about 2 minutes. Add strawberries, lemon juice and sugar.
• Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat.
• Immediately stir in Liquid Pectin, mixing well. Skim off foam.
• Ladle jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
• After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
