Recently my friend came over and gave me 2 jars of homemade
strawberry jam that she and her kids made. Once I saw them it brought back fond
memories of my summers living in Michigan. Every summer during the berry season
I would get to taste the most amazing jams made by my aunts and cousins.
Canning was just something they did, whether it was jams, pickles, tomatoes you
name it they did it.
One of the main reasons I wanted to start my own garden was to use my crops throughout the year by canning. I haven't gotten very far in the journey, the most I've done is pickles, tomatoes, tomato soup, tomato sauce, mixed berry jam and pickled beans. So this year I am making a point of using more of my crops for canning so I can enjoy the fruits of my labor throughout the year.
One of the only crops that are ready for picking in my garden is Rhubarb. I just LOVE Rhubarb so I decided to make a favorite of mine...Rhubarb - Strawberry Jam. I did change it up a bit from the traditional recipes I've seen, I added the Lemon Verbena herb to mixture and I have to say it was amazing!
Rhubarb - Strawberry Jam with Lemon Verbena
4 cups of diced Rhubarb (about 5 stalks)
4 cups Strawberries
3 cups sugar + 3 Tablespoons
5 sprigs of Lemon Verbena
Juice of one lemon
2 Tablespoons raw honey
1/4 cup of water
Lemon Verbena Sauce
Place water, honey, 1 tablespoon sugar, juice of 1 lemon and lemon verbena leaves in a small pot. bring to a boil, stirring often until the mixture starts to thicken and reduce to about half. The mixture should be a golden color when done, remove the lemon verbena leaves and let cool a bit.
**If you don't have Lemon Verbena you can also use Rosemary or Thyme
1. In a large pot put the Rhubarb and 3 cups of sugar together. Let sit for 2 hours so the Rhubarb and sugar merry together.
2. 30 minutes before the Rhubarb is ready start the Verbena Sauce (recipe below)
3. Add 2 Tablespoons of sugar to the strawberries and set aside
4. Once the Lemon Verbena sauce, Rhubarb and Strawberries are done add all the ingredients together and bring to a boil, then let simmer for 1 hour.
5. Take off the heat and let cool, once it's cool you can place in canning jars and begin the canning process. This will allow you to keep the jam shelf stable for up to 1 year.
6. If you don't want to go through the canning process you can place in the fridge for a few weeks or in the freezer for a few months.
What are your favorite canning recipes...please share!
In : O'Boy! Food
Tags: jams rhubarb strawberries herbs
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