|Yum… Chris and I polished off two half-pints in two days. 🙂|
I was craving some home cooking and saw fresh rhubarb at Fresh Direct… I made my own recipe… Next time I’ll add more rhubarb and/or less sugar. I kept reading recipes that said that you have to add much more sugar to counteract the tartness of rhubarb, but I don’t think so. Less would be better. Strawberry is sweet enough.
I used the Sure Jell pectin that is made for low or no sugar to help it set better.
2 cups rhubarb, finely chopped
6 cups strawberries, chopped
4 1/2 cups sugar (use less next time)
1/4 cup lemon juice
1 packet Sure Jell no-sugar added pectin
Put fruit and sugar in dutch oven. Let sit for 1-2 hours. Add lemon juice and cook mixture over med-high heat, bring to a rolling boil. Add pectin and keep boiling for 1 minute, stirring constantly.
Fill half- or quarter-pint jars. Allow to cool completely to set.
Makes 9 half-pint jars.
|In the pot… just starting to cook.|
Update May 27, 2013: I made some more strawberry rhubarb jam this week (so good…) but I wanted to put in a note of the way my jam making has changed over the year. This time I used 2 quarts strawberries, 3 large stalks rhubarb, 2 cups sugar and cooked it all down until it was jammy. No pectin, no mashing. I squeezed in the juice of 1/4 of a meyer lemon after it was cooked and stirred it in before canning. Lovely and delicious. I no longer use pectin but cook all jams for longer, until the spoon is really coated and leaves a solid line when you run your finger down the back of the spoon.