• Posted by Califia Suntree on August 13th, 2011, 9:29 AM

    Happy Can-it-Forward Day everyone! In honor of Ball’s national day of food preservation awareness (I encourage you to check out Ball’s recipes and live streaming canning demos from Seattle’s Pike Place.), Spooning is giving away a handy Home Canning Discovery Kit to the winner of our recipe competition. The prize goes to Jake Peters of Los Angeles, via Wisconsin, where he was lucky enough to harvest rhubarb and pick raspberries this summer. (The berries pictured here are his haul from Blue Vista Farm in Batfield, WI) This scrumptious jam is the results. Congratulations Jake!

    For this recipe, he says “I used rhubarb I had blanched and frozen because as it turns out, rhubarb and raspberries are not ripe at the same time.  Defrosting rhubarb creates a good amount of rhubarb water/juice, which happens to make delicious cocktails (like with the rhubarb water, some mashed raspberries, a small amount of pineapple juice, lots of ice and lots of rum).”

    Makes about 8 8-ounce jars of jam

    8 cups rhubarb, chopped (fresh or frozen)
    8 cups raspberries
    4 cups sugar

    1. The night before making jam, toss the rhubarb and two cups of sugar in pot big enough to add the raspberries later, and leave it covered at room temperature.

    2. The next day,  add the raspberries, mash with a potato masher and slowly bring the mixture to a boil.  When it boils, add the remaining two cups of sugar and keep boiling until it gels.  (Notes Jake: “Nice thing is, it hits gel really quickly, which I think is because the blanching and freezing ends up removing a fair amount of juice from the rhubarb.  The jam ends up with an amazing bright color and feeling on the preserves end of things.”)

    3. While the fruit is cooking, sterilize your jars and get your hot-water-bath canner ready as per these instructions. Essentially, you want your 8-ounce jelly jars to be clean and hot, and your lids simmering so they will weld with the jars. Fill the hot jars with hot jam, leaving 1/2 inch “headspace” at the top. Seal tightly and process them in your boiling water bath for at least 10 minutes, but no more than 15. Remove the jars and let cool. The lids should pop when the seal is complete, and your jams are shelf-stable!

    Thanks again Jake..and happy canning everyone!

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