Strawberry and rhubarb anything is wonderful- especially jam. I was actually looking for a BBQ sauce recipe to preserve and found a Chipotle BBQ sauce in Mrs Wheelbarrow's Practical Pantry- one of the main components of the BBQ sauce is a homemade strawberry rhubarb sauce. I'm in!
Here is the first part of the recipe- Strawberry rhubarb sauce. The Chipotle BBQ sauce will follow shortly!
This recipe makes 8 250ml jars.
Monday, July 6, 2020
Decadent Strawberry Chocolate Jam
I've made strawberry, banana, chocolate jam before with great success. Today's version is decadent, rich, dark and does not include bananas. This jam is great on croissants, on ice cream or try it mixed into your morning yogourt.
To make 8 250ml jars.
Ingredients
4 pounds strawberries, hulled and chopped (about 10 cups)
4 cups sugar, divided
1 tbsp vanilla extract
3 tbsp bottled lemon juice
2 packets liquid pectin
½ cup unsweetened cocoa powder
Directions:
Place the strawberries, 3 cups of sugar and lemon juice in a large, nonreactive pot. Give it several good stirs to help combine the ingredients and dissolve the sugar. Place the pot over high heat and bring to a boil, then lower the heat to medium-high and continue to cook at a low boil, until the strawberries break down and the volume in the pot has reduced by a quarter. Depending on the water content in the berries, this will take 15 to 25 minutes.
While the fruit cooks, whisk the remaining 1 cup sugar together and cocoa powder. Once the necessary amount of reduction has occurred, stir in the cocoa powder mixture. Return the jam to a rolling boil, add the pectin and boil for an additional two minutes. When the jam has finished cooking, remove the pot from the heat. Funnel the jam into the prepared jars, leaving ½ inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
NOTE: If your cocoa powder is really clumpy, push it through a fine-mesh sieve before combining it with the sugar.
To make 8 250ml jars.
Ingredients
4 pounds strawberries, hulled and chopped (about 10 cups)
4 cups sugar, divided
1 tbsp vanilla extract
3 tbsp bottled lemon juice
2 packets liquid pectin
½ cup unsweetened cocoa powder
Directions:
Place the strawberries, 3 cups of sugar and lemon juice in a large, nonreactive pot. Give it several good stirs to help combine the ingredients and dissolve the sugar. Place the pot over high heat and bring to a boil, then lower the heat to medium-high and continue to cook at a low boil, until the strawberries break down and the volume in the pot has reduced by a quarter. Depending on the water content in the berries, this will take 15 to 25 minutes.
While the fruit cooks, whisk the remaining 1 cup sugar together and cocoa powder. Once the necessary amount of reduction has occurred, stir in the cocoa powder mixture. Return the jam to a rolling boil, add the pectin and boil for an additional two minutes. When the jam has finished cooking, remove the pot from the heat. Funnel the jam into the prepared jars, leaving ½ inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
NOTE: If your cocoa powder is really clumpy, push it through a fine-mesh sieve before combining it with the sugar.
Sunday, June 28, 2020
Strawberry and Cherry Jam
Cherries bring body and extra sweetness to this jam. It has been my "go to" jam for over a decade.
Makes six 250ml jars.
Ingredients:
1 kg strawberries, cleaned, hulled and halved
i kg cherries, cleaned, pitted and chopped
625 gr sugar
125 ml lemon juice
Directions:
In a large non-reactive bowl, gently toss together the strawberries, cherries and sugar. Cover and let stand at room temperature for about two hours.
Transfer the fruit mixture to a large saucepan and add the lemon juice. Bring to a boil over medium- high heat, then cook over medium heat for about 20 minutes, stirring frequently. Remove from the heat.
Use 1 tsp jam and a chilled plate to test for readiness.
Ladle the hot jam into jars, leaving 1/4 inch headspace. Wipe the rims and place the lids on the jars.
Process for ten minutes in a steamer canner (or boiling water bath). Let the jars sit in the canner for approximately 10 minutes, then set aside for 24 hours. Label and store in a cool, dark space for up to a year.
Makes six 250ml jars.
Ingredients:
1 kg strawberries, cleaned, hulled and halved
i kg cherries, cleaned, pitted and chopped
625 gr sugar
125 ml lemon juice
Directions:
In a large non-reactive bowl, gently toss together the strawberries, cherries and sugar. Cover and let stand at room temperature for about two hours.
Transfer the fruit mixture to a large saucepan and add the lemon juice. Bring to a boil over medium- high heat, then cook over medium heat for about 20 minutes, stirring frequently. Remove from the heat.
Use 1 tsp jam and a chilled plate to test for readiness.
Ladle the hot jam into jars, leaving 1/4 inch headspace. Wipe the rims and place the lids on the jars.
Process for ten minutes in a steamer canner (or boiling water bath). Let the jars sit in the canner for approximately 10 minutes, then set aside for 24 hours. Label and store in a cool, dark space for up to a year.
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