Saturday, August 11, 2012

Strawberry-Rhubarb Jam

Few flavors rival my love of lemons, but rhubarb is definitely one of them. LOVE it. :)

You can imagine my excitement when I discovered that my new house we moved into this summer had not one, but several healthy rhubarb plants, just waiting for me to harvest and enjoy.  We've eaten enough rhubarb crisp to almost satisfy my palate.

Well, after a recent trip to Costco where I couldn't resist the large containers of strawberries, we decided to make some strawberry-rhubarb freezer jam. And boy is it delicious! Love it on some homemade bread or even some pancakes. I'm thinking it'd be pretty awesome on vanilla ice cream too. :)

I did leave it, apparently, a tad too tangy for many people's preferences (aka my family) BUT I think it is perfection. Here is my recipe. I hope you make some and enjoy!

Strawberry-Rhubarb Jam

Boil together:
3 c. diced rhubarb
3/4 c. sugar (up to 2 c. depending on how sweet vs. tart you like your jam)
2/3 c. apple or orange juice (orange is particularly good I think)
1.75 oz. package of reduced-sugar pectin

Add 3 c. sliced srawberries. Mash with a potato masher and boil for 4-5 minutes longer.

Pour into containers and freeze.

Easy and delicious! Enjoy.

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