Saturday, July 17, 2021
Rhubarb, the harbinger of spring. And, this year, I have a beautiful, large rhubarb plant, just waiting to be harvested. Pair it with strawberry and you know spring is definite here. Because both are low in pectin, this recipe adds the peel and the flesh of oranges to give this bright-flavored, tangy jam the body it needs.
Perfect for scones and coffee on the patio.
This recipe makes 7 x 250 ml jars.
This week, figs season intersected with strawberry season. This strawberry fig jam is delicious! It's made without pectin, so it turns out to be less sweet and slightly runny.
This recipe makes a very small batch- 3 x 250 ml jars.
1 lb fresh purple Mission figs, stems removed, cut into small pieces
1 lb fresh strawberries, quartered
1/3 cup lemon juice
2 cups white sugar
Place figs, strawberries, lemon juice and sugar in a non-reactive saucepot. Cover and let stand for 45 minutes, stirring occasionally.
Bring the mixture to a boil over high heat, then reduce heat to medium and boil rapidly, uncovered, stirring occasionally, for about 10 minutes. Continue to cook about 2 minutes more, stirring constantly, until mixture jells. Remove from heat.
Ladle into sterilized jars, leaving ¼-inch (5-mm) headspace at the rim. Cover with 2-piece lids and process in a steam canner for 10 minutes. Once cool, check for proper seal (the lids should be slightly concave) and store in a cool, dry place.
June 2021: I let it stand overnight. Next time, suggest removing the fruit from the syrup after it has macerated overnight. Bring the syrup to the boil, until the thermometer reads 220 degrees, then add the fruit and boil for about two minutes. Could also add grated lemon rind at the very end.