So I decided that I was going to make some toast and jam. The really hard way....
Finished product:
So for the jam I am making my grandmothers strawberry rhubarb jam recipe
First, I got some rhubarb from a friend of mine:
Then I cut it up into pieces:
I gathered all my ingredients, as per the recipe:
6 cups chopped rhubarb, 6 cups white sugar, 2 packs strawberry jello, and one tin of crushed pineapple.
Get all your pots ready. I have a small pot for the lids of the jars, a large pot for the actual jam, and a huge pot for the jars.
Put the sugar in the pot, note that I am making a double batch here. Also, you DO NOT want to use a non stick pot for the jam, since the sugar will act as an abrasive, and ruin your pot.
Then drain and add the pineapple
Then add the rhubarb, and let it all sit for a little while, mixing it all up occasionally, the sugar will pull the liquid out of the fruit, and start to dissolve, wait until it looks sort of like this:
Don't forget to get all your tools ready
Put clean jars in to your huge pot with the rack on the bottom, and fill it with water, turn that up to high, and let it come to a rolling boil. Start your timer and boil it for at least 10 min, maybe more depending on where you are, to sterilize the jars.
Put your lids in a small pot, and put it on low, DO NOT BOIL them.
Okay, so you have to boil the sugar and fruit mixture for 20 min, stirring constantly! Since I was too busy stirring to take a picture of this, here is a picture of Puppy..
After everything has boiled f0r 20 min, add the jello, and stir until completely dissolved.
Now take your hot jars out of the caner (huge pot).
And fill them with your jam mixture:
Leave 1/2 to 1/4 inch room in the jar.
Wipe off the top, and the threads of the jar
Put the lid on the jar
Screw on the ring, "finger tight", basically just turn until you start feeling resistance...
Put the jars back in the huge pot, and bring back to a boil, again start your timer, and wait for at least 10 min.
Take the hot jars out of the huge pot, and make sure you don't tip them.
Put them on a cloth, on the counter to cool, the cloth is especially important if you have stone counter tops, so the jars don't crack...
Wait for the jars to cool for an hour, during this time, you should hear the lids pop as a vacuum is formed. Take pictures of Puppy to keep you occupied while waiting....
To test the seal, take the ring off, and lift the jar gently by the lid, if it stays on, and the lid doesn't flex, then you should have a good seal.
Now once the jars are completely cooled, you can store them on your shelf for about a year. When opening a new jar, always note if it seems that it was sealed, and give it the sniff test, if in doubt, throw it out. Make sure to refrigerate after opening, since there are little to no preservatives in this. Stay tuned for part 2 of 3, make your own butter.
Oh, and if you have any questions, feel free to ask in the comments!