The tart flavors of this jam make it a perfect compliment to sweet breads, cakes, and other desserts. Try it spooned over vanilla ice cream or swirled into rice pudding.
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About This Recipe
Yield:
Makes 5 cups, or 5 half-pint jars
Active time:
45 minutes
Total time:
1 hour, 15 minutes
Ingredients
1 1/2 cups sugar
3 teaspoons Pomona's Universal Pectin
4 cups diced rhubarb
4 cups sliced strawberries
Zest and juice from one lemon
4 teaspoons calcium water (included in the Pomona's box)
1 cinnamon stick
1 cup honey
Procedures
Whisk the sugar and pectin a medium bowl and set aside.
Combine the rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the strawberries in a food processor or blender. You should have 2 cups.
Measure the stewed rhubarb. You should have about 2 cups. Return the rhubarb and the pureed strawberries to the saucepan. Add lemon zest and juice, calcium water, and cinnamon stick and bring to a boil over medium-high heat. Add the sugar-pectin mixture and the honey and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Remove and discard the cinnamon stick. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.
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