Sunday, July 21, 2013
Strawberry Rhubarb Jam
I love mixing rhubarb with strawberries to make a tart jam- the kind of jam that when you taste it, you get the mix of sweet with tart, and your jaw tingles a little. It's perfect for toast and in the cold winter months, it is a nice reminder of summer. I don't use pectin for this recipe, it's a personal preference now given the chat I had with my great aunt (see earlier post). I start off with 4 cups of cut up fresh, local rhubarb (local as in I grew it in one of my garden beds!) cut into 1" pieces. I add 2 cups of cut up fresh, local strawberries and mix them together in my non-stick Dutch oven pot. I add 3 cups of sugar and then bring them to a boil. I let it boil at medium heat, skimming off the foam during the process. Once it reduces, I use the same process as I've used for the strawberry jam- sterilized jars, hot water bath, etc. The jam is delicious!