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Topic: rhubarb and strawberry jam

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mcchatty
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Joined: April 07 2008
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Posts: 82

Posted: July 21 2009 at 5:23pm \| IP Logged

Rhubarb Strawberry Jam
Ingredients:
1 cup cooked red-stalked rhubarb (about 1lb rhubarb and 1/4 cup water)
2 and 1/2 cups crushed strawberries (about 1 and 1/2 quart boxes )
6 and 1/2 cups sugar
1/2 bottle liquid pectinProcedure:
Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer til tender. (about 1 minute)
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir in pectin. Skim.
Fill and seal containers. Process 5 minutes in boiling water bath.
Yield - 7 or 8 half-pint jars.

florasita
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Joined: April 06 2007
Location: Canada
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Posts: 907

Posted: July 21 2009 at 7:42pm \| IP Logged

Thank You Thank You McChatty !
I just love saying your name

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mcchatty
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Joined: April 07 2008
Online Status: Offline
Posts: 82

Posted: July 21 2009 at 9:46pm \| IP Logged

Florasita is festive on the tongue too!
Another delicious rhubarb idea is "ginger- rhubarb chutney"

3/4 cup light brown sugar
1/3 cup cider vinegar
2 tablespoons minced peeled fresh ginger (microplaned if you have one)
4 cloves very finely minced garlic (as above)
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1 finely chopped chopped red onion
1/2 cup golden raisins (about 4 ounces)
Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried raisins; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
OR- Triple the recipe-leaving out the red onion, cook as above and when thick and boiling pack into sterilized jars, (about 8 of the 1/2 pint ones) top with boiled lids and allow to cool- the steam will seal the jars. When serving add some minced red onion(or granny smith apple) I serve this with pork tenderloin and the Thanksgiving turkey, Or even with cheese and cracker. The mcchatty's are BIG on eating.....
mcchatty

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