Here is the recipe for the strawberry rhubarb jam I mentioned in the last post, should you be feeling ambitious this Sunday. It’s a pretty quick recipe. I made two batches of it for my 8 half-pint yield last weekend.
Strawberry Rhubarb Jam
Yields 4 half-pint (8 oz) jars
1 1/2 lbs. strawberries, rinsed, hulled and chopped
1 lb. rhubarb, rinsed and chopped (add one more stalk if you want a bit more tang)
2 cups sugar
2 tbsp. plus one teas. lemon juice
2 tbsp. pectin
Combine strawberries, rhubarb and sugar in a large bowl and let it macerate for one hour. Transfer mixture to
a stock pot, add lemon juice and pectin and bring to a boil on medium high heat. Once boiling, mash with a potato masher until chunky. Lower heat slightly and stir frequently, cooking until slightly reduced and thickened, about 10–15 minutes. Check gel of jam by placing a teaspoon of jam on a plate and put in freezer for 1 minute. If jam is thick and develops a thin skin in the freezer, you are ready! Follow good canning practices for storing your jam. Let jam sit for 12 hours to set properly before using.
Enjoy! More real food and less strawberries later today!
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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