SANDRA'S HOMEMADE STRAWBERRY-RHUBARB-BANANA JAM

This recipe was inspired by Tom Malony who told
me some time ago when I was visiting my hometown
of Yakutat, Alaska that he just made a batch...

Yields: [8, ½-pt. jars]
Prep: 15 mins. |
Cook: 20 mins.

INGREDIENTS

2 cups fresh rhubarb, chopped into small chunks
2 cup fresh strawberries, de-stemmed, hulled, and cut into small chunks
2 cups bananas, peeled and cut into small chunks
3 cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. pkg.) strawberry and banana flavored jello (I use sugar-free)

METHOD

Sterilize the jars and lids in boiling water for 10 minutes; cool on a clean kitchen towel.

In a large stockpot, stir rhubarb, strawberries, bananas, and sugar while bringing to boil over medium-high heat. Reduce heat to a simmer, and continue cooking for 10 to 15 minutes while occasionally stirring, until rhubarb is tender. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix, until dissolved.

Transfer hot jam with a ladle to sterile jars to process so you can store in pantry (versus refrigerator or freezer). Clean the rims with a damp paper towel before placing lids/rims on. Totally immerse the sealed jars of jam into a boiling water bath, and process for 10 minutes; doing so in batches if need be.  Ensure the jars seal by hearing a ping or by hearing a 'dull' tone while tapping on the lids with the end of a butter knife, and store in pantry. – Enjoy!

EASY HOMEMADE RHUBARB N’ STRAWBERRY JAM

How wonderful it is to wake up to toast
spread with your very own homemade
rhubarb n' strawberry jam on
those cold winter days...

Yields: [6 (1/2-pint) jars]
Prep: 15 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS

5 cups fresh rhubarb, chopped into small chunks
1 lb. bag of frozen strawberries, thawed, and chopped
3 cups granulated sugar (or splenda)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. package) strawberry flavored jello (use sugar-free if you like)

METHOD

Sterilize the jars and lids in boiling water for 10 minutes, cooling to dry on a clean towel.

In a large stockpot, stir together the freshly chopped rhubarb and sugar. Cover, and let stand overnight.

The next morning, add the chopped strawberries to the stockpot with the rhubarb and sugar, and bring to a boil over medium heat. Boil, stirring constantly, until the rhubarb is soft. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix to dissolve.

Transfer hot jam to sterile jars, and to process so you can store in pantry (versus refrigerator or freezer) place the sealed jars of jam into a boiling water bath, and processed for 10 minutes; doing so in batches if need be. - Enjoy!


~~~~~~~~~~~~~~~~~~~

Tips: I thaw the strawberries overnight in the refrigerator, and then chop them just before making jam the following morning. These jars of jam make wonderful gifts, especially if you grow a lot of rhubarb as I do – feel free to double the recipe, or use pint-size jars instead of ½-pint jars.

SANDRA'S HOMEMADE ALASKA FIREWEED and CLOVER HONEY

A very fulfilling recipe that's so fun to prepare
and you'll be thankful you did over the long winter months...

Yields: [Appx. 8 (½-pt.) jars]
Prep: 10 Mins. |
Cook: 10 Mins.

SPECIAL EQUIPMENT:

--3 large pots
--Sterilized canning jars and lids, with rims. (boil for 10 minutes, and air dry on a clean towel)
--Cheesecloth

INGREDIENTS:

30 pink clover blossoms, (1” in diameter)
20 white clover blossoms, (1” in diameter)
25 fireweed blossoms, (the fuller, darker, and richer looking the better)
1 teaspoon alum
5 lb. bag white sugar
3 cups boiling water

METHOD:

Begin by boiling 3 cups of water in a medium saucepan.

Meanwhile, remove stems from fireweed, reserving just petal shoots. Gently rinse all blossoms in colander with cold tap water.

Wild Alaska Fireweed Blossom

Place all ingredients except boiling water into a large heavy-bottom pot. Pour the 3 cups of boiling water over ingredients, and let steep for 10 minutes. Turn heat on under large pot to high, and bring to boil, and then let it continue to do so for 10 minutes.

Meanwhile, get another large pot and secure cheesecloth over the top (I do so by tying it to the side handles, or secure it with a large rubber band). Carefully pour the mixture, straining it into another large pot. Gently twist the top of the cheesecloth to get any excess honey out, prior to tossing residual blossoms.

In another large pot, begin boiling enough water to submerge honey jars to sterilize [you can do so in batches if your pot is not large enough to hold 8 (½-pt.) jars at once].

Wild Alaska White Clover Blossoms

Gently ladle hot honey into canning jars. Clean rims of jars of any drips, and secure rims and lids (finger-tight only). Once water is boiling, carefully place jars into water bath, and once boiling continue to do so for 10 minutes.

Remove jars using tongs onto a clean, dry towel to cool, and then tightly secure lids after 30 minutes of cooling (you should hear 'pings' when they seal). Once cooled, ‘label and date’ the jars of honey and place in pantry – enjoy as you would any other store-bought honey product!