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Strawberry Rhubarb Jam

Source of Recipe

From "Gourmet Preserves Chez Madelaine"


Recipe Introduction

"Although this classic combination is delicious on risen biscuits and English muffins, you can turn it into the main event in a number of desserts. Fill a pre-baked tart shell with jam, and decorate it with fresh strawberry halves and a red currant glaze. If the weather is too hot for baking, freeze it, diluted with a simple syrup or light cream for a spectacular soft-frozen treat. The sensuous blend of silken rhubarb strands and soft berries is delicious at any temperature."

List of Ingredients

â—¦ 2 pounds strawberries
â—¦ 1 pound rhubarb
â—¦ 1 cup water
â—¦ 10 strips lemon peel (approximately 3 inches long and ¼ inch wide)
â—¦ Juice of 1 lemon
â—¦ 2 cups sugar


Recipe

Rinse and drain the berries. Remove the stems and hull them. Cut berries into a uniform size, and place in a heavy, nonreactive 8-quart pan. Add the rhubarb that has been rinsed, trimmed, and cut into ½-inch lengths. Add the lemon peel strips and water. Cover the pot and bring liquid to a boil. Simmer, uncovered, for 15 minutes.

Add lemon juice, then the sugar ½ cup at a time, waiting until liquids come to a simmer again before adding more. Continue to cook on medium heat for 10 minutes, stirring regularly to keep the mixture from sticking to the bottom of the pan. Jam will reach a temperature of 212° F. When the bubbles are thick and the jam spits when stirred, turn off the heat.

Skim off foam. Fill hot, sterilized jars to within ¼ inch of lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 5 ½ cups