My Gram use to make Strawberry/Rhubarb pie alot dueing the summer , and can the filling for the winter -was very good, ty for this recipie , reminds me of years ago.
Rick!!! Congratulations! hehehe I always wanted to SEE one click on a canning video. Great job. Wonderful video, and I'm do glad you mentioned that you clean your jars yourself, because I do that, and it reminds me to check the edges and for cracks. That's SO important. I have never eaten rubarb? before, but it sure looks good. Thank you for a great video and GREAT TIPS too! Again, Way to go RIck!
I have never had the opportunity to try rhubarb in any form so I have no idea what this jam tastes like. I do know that strawberries are yummy so I am sure your jam tastes absolutely scrumptious. Rhubarb is just not big in Hawaii and you seldom come across it over here. I am so inspired by your videos about canning and just may have to give it a go one of these days. Thanks!
I wash my jars pre-water bath canning too. This year, however, I've switched over to sterolizing them in the oven instead of boiling them. I put them on a cookie sheet at 250 degrees for 20 minutes, and then just keep them in there until I fill them. They stay hot and it seems to work like a charm. I figure the oven method is more than adequate since when you boil them, the temp only gets to 212.
I have made similar recipes before but found out I am allergic to citrus so did lots of research and found a simple one that uses strawberry jello but since that has citric acid I changed it to just plain gelatin. I also make it with splenda type sweetener if needed as the people I give it to are diabetic. It is really good tasting and nice that I can now have jam again after years of not being able to.
You must not have understood. I did have my jars in the canner full of hot water, where they were sterilized. I don't like to put my jars in the oven. It is just the way I do things. You can do things any way you like. Renee' does things the way she likes. Everyone has their own comfort zone. There is so much sugar in the fruit jam that it will not spoil anyway. No bacteria is going to grow in those jars.
So that it will both thicken and be preserved. Without the proper acidity levels you would have to pressure can the jam or you would have to eat it right away and it would not be properly shelf stable.
Hi, I made this following you and its delishious but the set is so loose.....I did it exacly how you did and Ive canned all my life...never had such a soft set before. Is it supposed to be that way or should I go back and redo it?
I know this may sound very strange, but I'm still eating muscadine jelly that I made in 1995. It's still as wonderful as it was then. It's all in how you process it. My late father use to love strawberry-rhubarb pie. Do you happen to have a recipe for that? Thanks for everything, Noreen.
Question... I made some Strawberry jam and some of the jars had jelly on the outside of them. They sealed without issue... I did make sure that I had the right amount of head space.. Any ideas on what I did wrong?
@penguinistas I will post later when I am home from work. It is the recipe from the ball blue book for strawberry rhubarb jam. Thanks for watching. Noreen : )
I definitely need to learn the differences between low and high acid foods! Suggestions? I just bought the Ball Big Book, but haven't had time to read it as I should, I guess. I thought that sterilizing the jars was the totality of it. Wrong again! Will do my homework from now on. Thanks for your consideration. I don't do so well with too many "options". I'm better with "this is the way we do it. Period". :)
No worries, it was not my intention to "spank" It was only my intention to help you understand that there are many ways to do things. You really need to be more careful with canning meats and low acid foods. Jams, jellies and pickles are easy because there is little chance of messing up because of the acid and sugar content in those items.
I gave a number of cups in the recipe. That all depends on how large the stalks are. It’s not going to be a set number. You will need to chop and measure.
got rhubarb and strawberries taking up room in my freezer, so I think, I KNOW, my friend Noreen's got a recipe for this. I watched this over a year ago, and I found it again. Jam tomarrow!
I just made strawberry rhubarb jam yesterday and I must have over boiled the jam. I used the same recipe you used. It came out too thick. It's almost like chewy taffy. I wasted 2 cups of beautiful freshly picked strawberries and rhubarb :( I also made Strawberry jam the day before and it came out fine.
I love Rhubarb!! I'm favoriting this so I can make some next spring. :) Our Rhubard didn't do very well this year for some reason. I think it was because it was so wet and rainy for so long. He did it!! haha :) xxoo, Emily
I said that my friend Katzcradul made some of the jam and you should check her out for a recipe. I did not, nor do I ever print, publish or share recipes for canning. However, I have given all the proper measurements, should you choose to pause the video and write things down. I always refer people to the Ball Blue Book of canning for proper recipes for canning anything. Here is a link to Katzcradul's jam: Rhubarb Strawberry Jam she puts the recipes in her description box. Hope this helps.
Well, so sorry! I don't put recipes in the description box anymore. You can find this recipe on the insert for Sure Jel. That is where I got mine. Not my recipe, not going to reprint it. I also believe if you listen more carefully, you will hear me say that the recipe is from someone else and that you can find the recipe on their channel. I don't put recipes in my description box. If there is a recipe available there will be a link to where you can access it on my website.
I do not know. It is two packages. I am using a recipe from the insert n the packet. So this may be different for another type or brand of pectin. For instance if I were using bulk commercial pectin then I would need much less. So giving you an imperial measurement for the volume of pectin I used will not help. You need to use both the same brand and number of boxes for this to come out correctly.
My mom does each jar hot one at a time checks it, wipes it, seals it and sets it aside as it cools it seals no hot water bath needed no one has ever gotten sick and any that don’t seal which there usually aren’t any, we just eat right away
Just because no one has ever gotten sick does not mean it is the right way to can. I am teaching people the proper way to do this procedure. Waiting for the jar to seal is not a proper seal and seriously degrades both the amount of shelf stability as well as the quality degradation of the canned product over time. Botulism is the reason we water bath can. Without the immersion in water and the removal of the air and the pulling of a vacuum you do not have a properly canned or shelf stable product. When I present a video I do so with proper research and present the proper way to do things. Your way is not correct so by passing on that way it is saying to someone without canning knowledge that they could possibly do it that way and it would be safe. It is not safe. If someone cans something and get sick I can be held liable. I will not be held liable by presenting incorrect information. Canning is nothing to mess with. It should be approached properly and with an air of safety. You never know what got into those jars. You have to put safety first.
Noreen's Kitchen - well there are many different ways of canning and that’s how she has always done it I’m 50 yrs old and still alive hahaha and have been eating the stuff for as long as I can remember and in fact her grandmother also did it that way too
There is only one RIGHT way to can. The way your mother and grandmother did it is no longer considered safe or correct. Regardless of whether you are drawing breath after consuming said improperly and unsafely canned goods.
Noreen's Kitchen thank you so much Noreen for answering so quickly and I will use that one thank you. I wasn't sure if I watched it on your channel or not.
Point taken! Sorry! I misunderstand often as I am newer to canning. May I just say, to soften that spanking, that you make my two least favorite fruits look good enough to make me want to actually make this jam?!? It was one of my moms favorites, and is also my husbands. Since I don't like either of them, I have never made it. Will give it a try after watching your video. Sorry again for the misunderstanding.
Love your videos but I'm not sure I understand why you don't sterilize your jars prior to a water bath canning! There is nothing happening to kill any vermin. You are canning sweet fruit, grown outside; washing and inspecting your jars won't let you see the microbes. I'm an OR nurse so I wash and sterilize everything I use for canning. Maybe it's overkill, I don't know. It's so easy just to use the oven, like michigansnowpony said. Couldn't hurt ;)
Thanks Noreen, I love watching your video's, I'm learning so much from watching your fab ideas. Thanks again X
Awesome! Your video gave me the confidence to make my very first batch of strawberry rhubarb jam! Thank you sooooo much :-)
I'm making this today, yippee! Thanks Noreen, it's like having my grandma back again!
My Gram use to make Strawberry/Rhubarb pie alot dueing the summer , and can the filling for the winter -was very good, ty for this recipie , reminds me of years ago.
Rick!!! Congratulations! hehehe I always wanted to SEE one click on a canning video. Great job.
Wonderful video, and I'm do glad you mentioned that you clean your jars yourself, because I do that, and it reminds me to check the edges and for cracks. That's SO important. I have never eaten rubarb? before, but it sure looks good.
Thank you for a great video and GREAT TIPS too!
Again, Way to go RIck!
I have never had the opportunity to try rhubarb in any form so I have no idea what this jam tastes like. I do know that strawberries are yummy so I am sure your jam tastes absolutely scrumptious. Rhubarb is just not big in Hawaii and you seldom come across it over here. I am so inspired by your videos about canning and just may have to give it a go one of these days. Thanks!
I wash my jars pre-water bath canning too. This year, however, I've switched over to sterolizing them in the oven instead of boiling them. I put them on a cookie sheet at 250 degrees for 20 minutes, and then just keep them in there until I fill them. They stay hot and it seems to work like a charm. I figure the oven method is more than adequate since when you boil them, the temp only gets to 212.
Delicious- it looks really yummy 💚
I have made similar recipes before but found out I am allergic to citrus so did lots of research and found a simple one that uses strawberry jello but since that has citric acid I changed it to just plain gelatin. I also make it with splenda type sweetener if needed as the people I give it to are diabetic.
It is really good tasting and nice that I can now have jam again after years of not being able to.
Looks so tasty!! Thx for this video.
That looks really good. I need to plant rubarb. It seems like thats all I have been videoing lately, tis the season. Linda
Great tips! Thank you!!!
You must not have understood. I did have my jars in the canner full of hot water, where they were sterilized. I don't like to put my jars in the oven. It is just the way I do things. You can do things any way you like. Renee' does things the way she likes. Everyone has their own comfort zone. There is so much sugar in the fruit jam that it will not spoil anyway. No bacteria is going to grow in those jars.
So that it will both thicken and be preserved. Without the proper acidity levels you would have to pressure can the jam or you would have to eat it right away and it would not be properly shelf stable.
Hi, I made this following you and its delishious but the set is so loose.....I did it exacly how you did and Ive canned all my life...never had such a soft set before. Is it supposed to be that way or should I go back and redo it?
I know this may sound very strange, but I'm still eating muscadine jelly that I made in 1995. It's still as wonderful as it was then. It's all in how you process it. My late father use to love strawberry-rhubarb pie. Do you happen to have a recipe for that?
Thanks for everything, Noreen.
Question... I made some Strawberry jam and some of the jars had jelly on the outside of them. They sealed without issue... I did make sure that I had the right amount of head space.. Any ideas on what I did wrong?
@penguinistas I will post later when I am home from work. It is the recipe from the ball blue book for strawberry rhubarb jam. Thanks for watching. Noreen : )
I do have a facebook page, the link is in the description bar below.
gonna try this one....
Well when you do, let us know how it turn out and how everyone liked it!
I definitely need to learn the differences between low and high acid foods! Suggestions? I just bought the Ball Big Book, but haven't had time to read it as I should, I guess. I thought that sterilizing the jars was the totality of it. Wrong again! Will do my homework from now on. Thanks for your consideration. I don't do so well with too many "options". I'm better with "this is the way we do it. Period". :)
I just realized one of the things I miss most about having a dog around - they are the original Roombas. :oD
No worries, it was not my intention to "spank" It was only my intention to help you understand that there are many ways to do things. You really need to be more careful with canning meats and low acid foods. Jams, jellies and pickles are easy because there is little chance of messing up because of the acid and sugar content in those items.
Can strawberries be used that were frozen?
4:30 I can't find the recipe in the underbar. Would you mind adding it please?
thank you!
Hi Noreen. Please make a videio of wine jelly and wine jam. Thank you. I just start.
I hate wine
How many stalks of rhubarb do I need?
I gave a number of cups in the recipe. That all depends on how large the stalks are. It’s not going to be a set number. You will need to chop and measure.
Can u use an old pickle jar?
No way! Proper canning procedure needs to be followed.
got rhubarb and strawberries taking up room in my freezer, so I think, I KNOW, my friend Noreen's got a recipe for this. I watched this over a year ago, and I found it again. Jam tomarrow!
I just made strawberry rhubarb jam yesterday and I must have over boiled the jam. I used the same recipe you used. It came out too thick. It's almost like chewy taffy. I wasted 2 cups of beautiful freshly picked strawberries and rhubarb :( I also made Strawberry jam the day before and it came out fine.
Oh man, I'm so sorry, we have all been there! Better luck next time though :)
I love Rhubarb!! I'm favoriting this so I can make some next spring. :) Our Rhubard didn't do very well this year for some reason. I think it was because it was so wet and rainy for so long. He did it!! haha :)
xxoo,
Emily
I can't seem to find the recipe you said was in the description nor your friends recipe. Am I missing something?
I said that my friend Katzcradul made some of the jam and you should check her out for a recipe. I did not, nor do I ever print, publish or share recipes for canning. However, I have given all the proper measurements, should you choose to pause the video and write things down. I always refer people to the Ball Blue Book of canning for proper recipes for canning anything. Here is a link to Katzcradul's jam: Rhubarb Strawberry Jam she puts the recipes in her description box. Hope this helps.
At 4:24 you specifically said, you would put the standard single batch recipe in the description box below...But you did not do it...???
Well, so sorry! I don't put recipes in the description box anymore. You can find this recipe on the insert for Sure Jel. That is where I got mine. Not my recipe, not going to reprint it. I also believe if you listen more carefully, you will hear me say that the recipe is from someone else and that you can find the recipe on their channel. I don't put recipes in my description box. If there is a recipe available there will be a link to where you can access it on my website.
Thank you so much for your honesty...Have a glorious day!
how much pectin is that. I know you said two packets but what does that come to in measurement
I do not know. It is two packages. I am using a recipe from the insert n the packet. So this may be different for another type or brand of pectin. For instance if I were using bulk commercial pectin then I would need much less. So giving you an imperial measurement for the volume of pectin I used will not help. You need to use both the same brand and number of boxes for this to come out correctly.
@@noreenskitchenchannel thanks. my son and i followed your recipe and it turned out great!!!!
My mom does each jar hot one at a time checks it, wipes it, seals it and sets it aside as it cools it seals no hot water bath needed no one has ever gotten sick and any that don’t seal which there usually aren’t any, we just eat right away
Just because no one has ever gotten sick does not mean it is the right way to can. I am teaching people the proper way to do this procedure. Waiting for the jar to seal is not a proper seal and seriously degrades both the amount of shelf stability as well as the quality degradation of the canned product over time. Botulism is the reason we water bath can. Without the immersion in water and the removal of the air and the pulling of a vacuum you do not have a properly canned or shelf stable product. When I present a video I do so with proper research and present the proper way to do things. Your way is not correct so by passing on that way it is saying to someone without canning knowledge that they could possibly do it that way and it would be safe. It is not safe. If someone cans something and get sick I can be held liable. I will not be held liable by presenting incorrect information. Canning is nothing to mess with. It should be approached properly and with an air of safety. You never know what got into those jars. You have to put safety first.
Noreen's Kitchen - well there are many different ways of canning and that’s how she has always done it I’m 50 yrs old and still alive hahaha and have been eating the stuff for as long as I can remember and in fact her grandmother also did it that way too
There is only one RIGHT way to can. The way your mother and grandmother did it is no longer considered safe or correct. Regardless of whether you are drawing breath after consuming said improperly and unsafely canned goods.
That cork board trivet idea is GREAT! Thank you! ( ◠‿◠ )
( in case you didn't know, ratings are disabled for this video )
I wish you had a fb page, I so enjoy watching your youtube...(;
Your recipe for just strawberry jam please.
I use the recipe on the insert for the Sure Jel Pectin. It is safety tested and never fails me.
Noreen's Kitchen thank you so much Noreen for answering so quickly and I will use that one thank you. I wasn't sure if I watched it on your channel or not.
Point taken! Sorry! I misunderstand often as I am newer to canning. May I just say, to soften that spanking, that you make my two least favorite fruits look good enough to make me want to actually make this jam?!? It was one of my moms favorites, and is also my husbands. Since I don't like either of them, I have never made it. Will give it a try after watching your video. Sorry again for the misunderstanding.
why is it important to have acidity?
Love your videos but I'm not sure I understand why you don't sterilize your jars prior to a water bath canning! There is nothing happening to kill any vermin. You are canning sweet fruit, grown outside; washing and inspecting your jars won't let you see the microbes. I'm an OR nurse so I wash and sterilize everything I use for canning. Maybe it's overkill, I don't know. It's so easy just to use the oven, like michigansnowpony said. Couldn't hurt ;)