Strawberry Rhubarb Jam
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Strawberry-Rhubarb Jam
1/2 pound rhubarb
1 quart strawberries (about 1-1/4 pound or a 20-oz. bag frozen unsweetened)
2.5 cups sugar
Trim rhubarb and cut into 1/2-inch pieces. Layer the strawberries and
rhubarb with the sugar in a 2-quart saucepan, and let stand at least 6
hours at room temperature; stir occasionally, until all the sugar has
dissolved and the mixture is very syrupy.
Transfer to a deep 12-inch skillet and boil rapidly for 4 minutes. Ladle
immediately into a shallow 2-quart ovenproof glass dish, and let stand
overnight for the fruit to plump up. Cover lightly after the mixture
reaches room temperature.
To prepare the jam, drain syrup into a wide, deep saucepan or 10-inch
skillet at least 3-inches deep, and boil rapidly 4 minutes; add the fruit,
and boil rapidly 2 minutes more, or until jam is thick and syrupy. Ladle
into hot, sterilized jars, seal, invert for 5 minutes, then set upright to
cool. Label and store.
Makes about 3 cups
Source: Preserving Today - Jeanne Lesem
List of Ingredients
Instructions
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