Directions: |
Directions:Sprinkle pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed strawberries, rhubarb and lemon juice evenly over pectin. Add butter/margarine to help reduce foaming.
Press jam button – the cook time will automatically default to 21 minutes. Press enter.
Wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.
The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.
Remove Stirrer using a potholder. Skim foam, if necessary, from top of jam.
Preserve jam immediately.
Once your jam or jelly has cooked for the appropriate amount of time, ladle the hot spread into pre-warmed jars. There are 3 different processes depending on how you intend to use the spread:
1. Enjoy Now:
LADLE hot jam or jelly into hot jars. Cool to room temperature, about 30 minutes. Place lids and bands on jars and label.
REFRIGERATE jam or jelly for up to three weeks or serve immediately.
2. Freeze It:
LADLE hot jam or jelly into hot jars leaving ½” headspace. Cool to room temperature, about 30 minutes. Place lids and bands on jars and label.
FREEZE jam or jelly for up to 1 year.
3. Preserve for Now or Later:
PREPARE YOUR GEAR
(while jam or jelly is being made in y our Automatic Jam & Jelly Maker)
FILL canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack to the side until ready to use.
WASH jars, lids and bands in hot, soapy water. Rinse well.
FILL YOUR JARS
LADLE hot jam into hot jars, one at a time, leaving 1/4 inch headspace and removing all air bubbles. Wipe any jam or jelly from the rim of the jar. Center lid on jar. Twist on the band until fingertip tight.
PLACE filled jar in the canning rack inside the canner, ensuring jar is covered by 1-2 inches of water.
REPEAT steps 1 and 2 for remaining jars.
PLACE lid on canner. Bring water to gentle, steady boil.
PROCESS jars in boiling water for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
REMOVE jars from water and cool. Check lids for seal after 12 to 24 hours.
CHECK THE SEAL
PRESS on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process.
STORE sealed jars in pantry for up to 18 months. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.
TIPS
Headspace is the space between the food and the top of the jar. Each jar needs space between the jam or jelly and the jar rim to allow for expansion during the canning process.
After removing jars from the water, do not re-tighten or over tighten bands that may have come loose during canning, this can interfere with the sealing process. |
Personal
Notes: |
Personal
Notes: Rhubarb's peak season is April-June. If you pick it or buy it during peak season, you don't have to peel it.
If after June, the skin gets tough, then recommended to peel it.
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This recipe for Strawberry-Rhubarb Jame (Jam maker machine) is from