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.
2 oranges, preferably blood oranges
2 lbs approx, rhubarb, cut into 1/2-inch chunks (about 6 cups)
1 lb strawberries, hulled and sliced
4 cups sugar
1/2 cup lemon juice
Cut the ends off each orange. Cut the oranges in half crosswise and remove the seeds. Place the orange halves in a food processor and process until roughly pureed. Transfer to a nonreactive bowl. Add the rhubarb, strawberries and sugar and toss gently to combine. Cover and refrigerate for at least 8 hours or up to overnight.
Transfer the rhubarb mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, for 10 minutes. Boil until it reaches 220 degrees on a thermometer.
Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year.
June 2021: I would macerate the rhubarb separate from the strawberries and oranges; then boil separately because the rhubarb takes longer to soften. After about 10 minutes, add the strawberries, orange and lemon juice.