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Recipes from my kitchen

Strawberry Rhubarb Jam

5/27/2015

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Strawberry Rhubarb Jam in the making
Strawberry Rhubarb Jam

Ingredients:
  • 1 lb young pink rhubarb, chopped to about 1/2 inch
  • 2lb of small strawberries (picked in dry weather), husked and sliced
  • 7 1/2 cups sugar
  • grated zest and and freshly squeezed juice of  2 unwaxed lemons
  • 1 oz fresh ginger, peeled
  • 3 -4  ½ pint jam jars with new sterilized lids



Instructions:

  • Wipe, trim and cut rhubarb and put into bowl with strawberries, sugar, lemon zest and juice.  Cover and let stand overnight
  • Crush ginger w/ Mortar and pestle, mince on a microplane (or blender) and add to fruit and sugar.
  • Transfer fruit mixture to a saucepan and slowly bring to simmer, stirring constantly.
  • Simmer until fruit has softened, then increase the heat and boil rapidly for 5 -10 minutes until jam reaches setting point.
  • Once set-point is reached, skim jam w/ perforated skimmer and stir.
  • Let stand for 20 minutes so the fruit can settle
  • Ladle into sterilized jam jars and  (leaving ½ inch from top), wipe the rims of the jars, cap them and process the jars in hot water until they reach a seal.
Set Point: My method of testing for a set-point is to place a saucer in the freezer prior to heating the fruit.  After boiling the reduced preserve hard for 5 minutes or so, then take a spoonful of the preserve and place it in the saucer and put it back into freezer for 5 minutes.  Push it with a finger, if is crinkles or offers resistance, it is ready.

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    Deb 

    I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and  @Debs121212 on Instagram.

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