Strawberry Rhubarb Jam | WITHOUT boxed pectin

This video is about the making of homemade strawberry & rhubarb jam on our homestead, the old-fashioned way. This has been a family recipe for many years and favorite among those that try it. The combination of the sweet fresh strawberries and rhubarb will make you crave even more. Enjoy it from our family to yours! Subscribe for more recipes, adventure, and knowledge sharing.
Our canning process meets modern recommended methods. Check out this website, www.healthycanning.com/ for more information.
Visit our website:
www.freedomharvestfarm.com/
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
#homesteading #prepper #canning

[@TheNinawitteveen]

I am so using your recipe, thank you so much for sharing you heirloom rhubarb Strawberry jam recipe. I love how you stayed true to your husband's grandmother's recipe... her generation new how to can everything. I would follow our grandmother's and their old ways anytime.

[@paulclarke267]

im a noice at jam making and this was very imformative for me thanks

[@collenellsworth8149]

I just harvests 15mins if rhubarb from my brother in law’s garden, can’t wait to try this recipe! TFS!

[@OutdoorsandCountryLiving]

How nice! It’s a great jam, you’ll enjoy it. Thanks for watching and leaving us a message.

[@jesicayn05]

Looks delicious 😋

[@OutdoorsandCountryLiving]

It is!

[@EarlybirdFarmSC]

Wow this looks great. What brand of cane sugar are yall buying? I will follow you from my food channel too, Southern Food Junkie. What else do yall use the rhubarb for at y'alls house? That little juicer is pretty neat. I'd like to find one of those. I love kitchen gadgets lol. Good job!

[@OutdoorsandCountryLiving]

Hello! We found your comment from your food channel, that looks awesome! We’re subscribed to that one too. We buy Zulka/Morena pure cane sugar that is certified clean, non GMO, certified vegan, and bone char free. No we aren’t vegan...lol. Rhubarb is used for making a dessert crisp and in with strawberry jam around our place. Love the juicer, you’ve got to fine one!!

[@EarlybirdFarmSC]

Outdoors and Country Living I’ll have to try and look that brand of sugar up. I eat bad stuff but like eating good stuff too. I know some ppl use the rhubarb root. My coding puts it in his low country boil. Pretty good in it.

[@OutdoorsandCountryLiving]

Earlybird Farm, SC - we will get a video out on the rhubarb crisp. Will be something to try and you may like it. I have never had the root of rhubarb. I’d try just about anything. I’m pretty good at eating.. good and bad. Lol - Tom

[@EarlybirdFarmSC]

Outdoors and Country Living Yeah I’ll have to try that out. I may be mistaken on the root part. Yeah I eat almost anything too lol 😂

[@theoriginalkeepercreek]

Well done tutorial! Thank you.

[@OutdoorsandCountryLiving]

Thank YOU and you’re welcome!

[@CottageontheCorner]

You should use bottled lemon juice because the acidity of real lemons varies

[@OutdoorsandCountryLiving]

Hi there! The fresh lemon juice is utilized for optimal flavor, more pronounced and brighter taste. Bottled lemon juice has funky preservatives and I think it tends to render a dull or flat taste when used in jams. I’ve always used fresh squeezed lemon juice in jams for the best taste, color, and for setting the jam. You’re right about the acidity varying, but it’s not enough to worry about. Appreciate you watching! -LeeAnn

[@Doris-y5v]

that is not jam . Jam would not pour in like water .

[@OutdoorsandCountryLiving]

It is jam. You can grab a jar of this jam off of our shelf, open it, and the contents don’t run out. All jam is in a liquid state when hot. If cooked properly (to the gelling temperature of 220 degrees Fahrenheit), jam doesn’t gel or “set up” until it’s completely cooled. This can take several days depending upon your environmental conditions. Feel free to share your jam video here if you make it differently. We appreciate you watching! Have a blessed week.

[@Tammy-td5ok]

You shouldn't tip your jars!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@OutdoorsandCountryLiving]

Thank you for your concern. We have been successfully home canning for 25 years without any issues by gently tipping the jars to drain water from the tops of the lids when removing them from a water bath canner. Thanks for watching!

[@agnesraquel1448]

Too much sugar!

[@OutdoorsandCountryLiving]

Thanks for watching. The great thing about making your own is you can use more/less sugar and make adjustments however it suits you best. Have a great week. 🙂