🍓 Gurney’s Strawberry-Rhubarb Jam

Instructions:

1. Wash produce, then mash strawberries to desired texture. Combine with chopped rhubarb in a large, heavy-bottomed pot.
2. Stir in lemon juice and pectin. Bring mixture to a rolling boil over medium-high heat, stirring constantly.
3. Once boiling, add all sugar at once. Stir well and return to a vigorous boil that can’t be stirred down.
4. Stir continuously for 1 min. to prevent scorching. Remove from heat and skim any foam if needed.
5. Ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims clean and apply lids.
6. Water-bath can jars for 10 minutes (adjust for altitude if necessary). Cool undisturbed for 12–24 hours—check that seals are good before storing.

The Gurney’s Difference: Our strawberries and rhubarb freeze beautifully—so you can make this jam even after the busy harvest rush! To preserve that just-picked sweetness and fresh flavor, it’s best to flash-freeze your strawberries first. Wash berries, pat dry, and halve them, laying flat on wax or parchment paper atop a cookie sheet. Place them in the freezer, uncovered, until hardened; about 6 hours. Then you can transfer them to a container. Frozen this way they’ll keep their peak flavor for about 6 months, without the ice crystals that cause sogginess when berries are thawed.

To freeze rhubarb, blanch it first to help preserve its peak nutrients and flavor. Chop freshly watched rhubarb to desired size, add to a pot of boiling water and boil for one minute. Transfer rhubarb immediately to an ice bath, lay out to dry, then flash-freeze just like you would strawberries above. It’ll last up to a year or more in the freezer, with best flavor within the first 6 months.