Tuesday, July 14, 2020

Rhubarb Jam with Strawberries and Lemons

This recipes combines the best of spring fruit: rhubarb and strawberries.  I have based this recipe on Marissa McClellan's, Food in Jars.

Rhubarb is the harbinger of spring.  Finally, this year, I remembered to set aside rhubarb for making a rhubarb strawberry jam.

Makes 10 250 ml jars

1 kg        rhubarb stalks, cleaned and chopped
725 gr     strawberries, cleaned, hulled and chopped
Zest and juice of two lemons (you can substitute oranges)
5 cups     granulated sugar
2 packets liquid pectin

In a large, non-reactive pot, combine the rhubarb, strawberries, lemon zest and juice, sugar and stir to incorporate.  Bring to a boil , then reduce the heat to a simmer.

Cook the fruit over medium-high heat for approximately 15 to 20 minutes, until the rhubarb breaks down.  Remember, you want bubbles, not a vigorous boil.

Add the pectin and increase the heat to high, letting the jam boil vigorously for five minutes.  Remove the pot from the heat and ladle into jars.  Wipe the rims, apply the lids and process in steam canner (or boiling water bath) for 10 minutes.

**I diced the rhubarb first thing in April, weighed and bagged it, placed in the freezer to wait for the strawberries.

No comments:

Post a Comment