Thursday, July 28, 2011

Strawberry Rhubarb Jam (without pectin)
(youtube link)

I had extra strawberries and rhubarb from a crumble I made the other day and thought why not make some jam?!...

3 cups hulled strawberries
3 cups chopped rhubarb
2 cups sugar (use one cup first, taste it and see if it needs more)
1 tablespoon lemon juice

Pour one cup of sugar on the strawberries and mash them until the berries start to break down a little. Add the rhubarb and place on a burner. Bring to a boil and stir every couple of minutes, making sure to get any bits that stick to the bottom. After about 45 minutes, add the lemon juice and reduce for another ten minutes. Taste it.. if it's too tart add more sugar. You can tell if the jam is ready if you place it on a cold plate and then hold the plate up vertically. If it stays put or sluggishly goes when you touch it it's good!

No comments:

Post a Comment