
I do like rhubarb and immediately set about making rhubarb/strawberry jam.


3 cups of rhubarb chopped into 1/2" to 1" pieces
1/2 cup water
2 cups fresh strawberries, cut into pieces
2 tablespoons lemon juice
3/4 cup honey
1 pouch liquid pectin (85 ml size)
Prepare and sterilize your jars for waterbath canning.
Bring rhubarb to a boil, then reduce heat and simmer for about 20 minutes or until rhubarb is very tender.
Add strawberries and the lemon juice. Cover and allow to simmer until the mixture is soft (5 - 10 minutes)
Add the honey and bring to a boil. Stir constantly to avoid sticking.
Add the pectin and boil hard for 1 minute stirring constantly.
Remove from heat, ladle into HOT jars and leave 1/2 inch at the top for headspace. Place jars in the canner, cover canner, return water to a boil and process. Boil filled jars for 10 minutes or as per manufacturer's instrustions, and then remove jars.
Cool, undisturbed, for 24 hours.

Now for the pies. The first rhubarb pie is called an Amish Rhubarb pie. This is a basic rhubarb pie recipe but rather than using a top crust, it has a crumble topping with a hint of cinnamon and nutmeg mixed in the flour/sugar/butter crumble mix. For this pie fill the bottom pie crust with the rhubarb mixture (any basic rhubarb pie filling will work). The mister does not like to have his rhubarb pie adulterated with strawberries and requested his pies be entirely rhubarb, so that is what I made for him.




I must say though, the jam is my favorite is wonderful not only as a biscuit or roll topping but adding a dollop to a ball or two of ice cream is just wonderful. And a light drizzle of chocolate was the perfect complete touch.

Until next time,
Cheers!
Jennifer
No comments:
Post a Comment
Thank you for taking the time to leave me a comment. I truly appreciate them.