Photographs from our June 9, 2012 wedding are beginning to trickle in, and I plan to write some posts about our planning process. Our day turned out just as I had imagined, a true celebration of love, and was full of DIY creations that made it even more personal.
One of my favorite aspects of our wedding were the favors that our families handmade — strawberry rhubarb jams in little mason jars for each place setting. The rhubarb was grown in the groom’s parents’ and grandparents’ backyard gardens. Here’s the recipe that we developed through making 185 jars of this special jam. We used this recipe from AllRecipes as a starting point.
Ingredients
- 4 1/4 cups diced rhubarb
- 4 1/4 cups sliced fresh strawberries
- 2 tablespoons lemon juice
- 3.5 ounces powdered fruit pectin
- 1/2 teaspoon butter
- 10 cups white sugar
- 24 small canning jars, with lids and rings
Directions
- Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pour the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Quickly put on the lid and ring while the jam is hot, and close tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don’t move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
- Personalize your jars with labels, if desired. I printed on Paper Source’s 1.25″ round labels in Eco White, and they fit perfectly on top of the jars.
