Comments on: Strawberry Rhubarb Jam https://bakeschool.com/strawberry-rhubarb-jam/ A website dedicated to baking and the science of baking Sun, 09 Jun 2024 18:34:14 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: SueV https://bakeschool.com/strawberry-rhubarb-jam/comment-page-1/#comment-55721 Sun, 09 Jun 2024 18:34:14 +0000 https://bakeschool.com/?p=34132#comment-55721 The jam looks beautiful but you are not supposed to put canning jars in the oven to heat, they are made if annealeated glass, dry heating damages the glass, heat in simmering water only. You give a link for ball canning jars if you look on their website and on the boxes you will see they tell you to never put or use them in the oven. A teaspoon of unsalted butter will help cut down on foam on top of jams and jellies which are allowed for safe canning.

]]> By: Janice https://bakeschool.com/strawberry-rhubarb-jam/comment-page-1/#comment-41657 Sun, 26 Jun 2022 22:05:32 +0000 https://bakeschool.com/?p=34132#comment-41657 In reply to Jen.

Yes, you can! It shouldn’t be a problem to double this recipe. Just make sure you boil the jam long enough that it reaches the setting point. It will likely spit hot jam at you when you stir close to the setting point, so be careful 😉

]]> By: Jen https://bakeschool.com/strawberry-rhubarb-jam/comment-page-1/#comment-41650 Sun, 26 Jun 2022 17:39:39 +0000 https://bakeschool.com/?p=34132#comment-41650 Can I double this?

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