Friday, April 09, 2010

Feasting: Strawberry Rhubarb Jam

I made some impromptu jam after seeing rhubarb at the market. Yum: sweet strawberries and tart rhubarb - and I think rhubarb always adds such a home-made-goodness taste. The following recipe is rather approximate - but jam is one of those nice, imprecise things to make in the kitchen on a lark.

 Take about two pints of these and hull them, then mash them slightly.

Chop about 5-7 stalks of these into 1 inch pieces, simmer with a little water - just covering - until slightly mushy.  Drain.  Add strawberries and about 1 tablespoon of balsamic vinegar or lemon juice.  I added sugar with pectin (perhaps a German peculiarity?), about a cup and a half, but if you want a more congealed texture, add more pectin - and you may want more sugar.  I'm trying to cut down a bit!  Bring to hard boil for 3-4 minutes.  Take off heat to cool.  Pour into two prepared jam jars.



chinglu said...

I never know what rhubarbs are for, except in pies, and now in a jam.

Marianevans said...

I just googled rhubarb recipes and found a bunch of stuff - mostly sweet. But, it can be pickled or put in sauces for meats - sounds good!

Warning: only the stalks are edible! The leaves are poisonous.

Carolyn K. said...

Hey JanJan! I found your blog on Facebook, and I'm glad that I did, because my roommate and I have been looking for a good jam recipe. I hope you're doing well, mach Spass!