Immunity Boost Jam/Syrup

isoko12
Apr 12, 2020
4 min read

With so much extra time on people's hand lots of people are trying to keep busy and a lot of people are turning to the kitchen. I got my inspiration for this recipe from here. I didn't have enough Rhubarb for the recipe so I had to improvise. I am so happy I did it came out so yummy that I was licking the sauce pan clean. I felt like a kid again licking the spoon and my fingers clean. Just to note though the viscosity of this is more a syrup than a jam at least for me it was because it just didn't come out as thick, but the taste is so lip smacking good that I was fine with this.

Is canning easy ? Yes give a try and I promise you'll come to realize it's not as hard as it seems. With this being said I have only canned fruit products, which have acidity and are typically easier to can than meat or veggies. I turned to YouTube to check out some how to videos on canning and just tried to recreate it in my kitchen. I encourage you to give it a go, it makes for great gifts. I am all about homemade gifts they really warm my heart cause it labor of love. Currently I am really trying to incorporate immunity boosting food in my diet. I saw this helpful picture recently and have been drawing from it. I actually usually already eat most of these things on the regular basis so I haven't really changed too much of my diet. Berries in general have antioxidants in them which are great for you immune systems.

I also always have ginger on hand and make a tea from it that I drink multiple times a day. Just peel up some ginger and cut it up and put it in a pot of water and let it boil for about 10-15 minutes then serve hot with some type of milk, I use oat milk because I am lactose intolerant. You can keep boiling water with the same ginger at least 3 times and then blend up the ginger into a smoothie or cook it up with dinner. Stay healthy !

Immunity Boosting Syrup/Jam

Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Author: Erin King

Ingredients

1 cup rhubarb (cut into 1⁄2" cubes)
2 cups of fresh strawberries
2 cups of fresh or frozen blueberries
1 cup of peeled ginger (cut up in about 1/2 inch-1 inch slices)
2 1/4 cups sugar
1 tablespoon fresh lemon juice (I used a whole lemon)

Instructions

Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. Let simmer for about 20-30 minutes while occasionally stirring. (I think it would have been thicker if I let it cook ro longer).
While the jam is cooking, boil a pot of water to sterilize your chosen jam jars. To ensure they are sanitized be sure to put them in boiling water for at least 10 minutes then take them out using gloves onto a clean working area.
Getting canning tools ready to pour in the jam.
As for the jam turn off the heat and I used an immersions blender to get rid of the big chunks since I used ginger and didn't want some to eat a huge hunk of ginger.
In order to properly seal the jars the boiling water need to cover the entire jar under water. I have to use an extra big pot because mine is not isn't high enough to cover the tops of most jars.
Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Clean any residue that may have gotten on the rim of jar while pouring to ensure a tight seal. If your jam is chunky be sure to use a sterile tool to release any air bubbles that may have occurred while pouring the mixture into the jar.
Transfer filled jars into the pot of boiling water and let boil for 10 minutes or more depending on your elevation.
You can skip the canning all together and just put in any container this will keep good in the fridge for at least 2 weeks (if it'll last that long lol). The canned jars will be good for a year at room temp storage in your house.

Notes If you choose to pre-blend or grate your ginger you could probably skip the immersion blender step and leave for a much chunkier jam (I will probably do this next time).

I bought the fresh strawberries and I got the rhubarb from my garden.