Oh, honey, let me tell ya, this here sure-jell recipe for strawberry rhubarb jam is the best thing since sliced bread. My old grandma, bless her heart, she used to make it, and now I make it, too. It ain’t hard, not at all. Just gotta have the right stuff, that’s all.
First off, you need them strawberries. The juicy kind, the redder the better. And that rhubarb, some folks don’t like it, say it’s too sour. But when you mix it with them sweet strawberries, oh boy, it’s a match made in heaven! That’s the secret of a good strawberry rhubarb jam. Then that sure-jell, you need that too. That’s what makes the jam all thick and jiggly, you know?
Now, you gotta wash them berries good. Get all that dirt off. Then you chop them up, not too small, not too big. Same with the rhubarb, chop it up. Some people, they like to peel it, but I don’t bother. Too much work. And you need sugar, lots of it. That sweetens it up real good. Some folks use that lemon juice, they say it helps with the jelling. I put a bit in, cause they say strawberries ain’t got much of that pectin. You know, that stuff that makes the jam, well, jam. They say lemon got lots of it.
- Strawberries, nice and red
- Rhubarb, chopped up
- Sugar, lots of it
- Sure-Jell, gotta have it
- Maybe a little lemon juice
So you throw it all in a big pot. A big one, mind you, cause it bubbles up when it cooks. You stir it up good, get it all mixed together. Then you put it on the stove, not too hot, just a nice simmer. You gotta watch it, though. Don’t want it to burn. Keep stirring it, every now and then. This here jam, it’s easy to make. And it’s good for a long time, too. You can put it in them jars, and it’ll last you all winter. Fresh strawberry and rhubarb, that’s the key. Makes the best jam.
You know, this jam, it ain’t like that store-bought stuff. That stuff is all watery and no flavor. This here, this is the real deal. Thick and sweet, with that little bit of tartness from the rhubarb. Perfect on toast, or biscuits, or even just a spoonful straight from the jar. I like to make a big batch, enough to last me a while. And I give some to my neighbors, too. They all love it. They say it’s the best jam they ever tasted. Making this jam without that extra pectin stuff is way better. It’s just softer, you know? And that’s fine by me.
And this jam, it’s good for you, too. All them fresh fruits. Better than that processed stuff they sell at the store. This here is homemade, made with love. You can taste the difference. It’s a good way to keep them fruits, too. You know, so they don’t go bad. This way, you can have that sweet taste all year round. This strawberry and rhubarb jam is perfect treat, for any time. Any time at all.
When it’s all cooked down, and nice and thick, that’s when you know it’s done. Then you gotta put it in them jars. Make sure they’re clean, them jars. You don’t want no germs getting in there. Then you pour that hot jam right in, up to the top. Put the lids on tight, and there you go. You got yourself some homemade strawberry rhubarb jam. Just like grandma used to make. And it’ll last you a good long while, too.
So, that’s how you make it. This here sure-jell recipe for strawberry rhubarb jam. It ain’t hard, just takes a little time. But it’s worth it, oh yes, it’s worth it. You get that sweet, tart taste, all in one bite. And it’s all homemade, made with good, fresh ingredients. So next time you got some strawberries and rhubarb, you know what to do. Make yourself some jam. You won’t regret it. That’s for sure. Making this jam is a real good way to keep them sweet fruits from going bad. You can use it for a long, long time.
And everyone sure loves a good jam, you can use it on anything, I tell ya! Just that strawberry and rhubarb, mix real good with that sure-jell, and you have the best jam ever! Don’t forget the sugar, though, that’s important. You need that sweetness, you know?
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