Strawberry-Rhubarb Jam
Posted by Anthony Nicalo on Wednesday, July 15th, 2009Tags for this Article: canning, jam, jelly, recipe, rhubarb, strawberry
2kg Fresh strawberries
24 stalks Rhubarb
4 oz water
250g Caster Sugar
250g Honey
250g Brown Sugar
Juice of one lemon
500ml liquid pectin
Yield: Sixteen 250ml jars
Chop rhubarb and cook til tender with water, caster sugar and brown sugar. Add hulled and roughly chopped strawberries and honey and bring to a boil. Skim foam if necessary. Remove from heat, add lemon juice and pectin stirring to distribute evenly. Can.
For canning, I used mason jars and a pressure cooker.
Posted on July 15th, 2009
Nancy Wu says:
Mmm. Anthony, how did you know my favorite food group?! Thanks for sharing! (Btw, best Strawberry-Rhubarb pie in Manhattan is Edgar’s Cafe, 255 West 84th between Broadway & West End Ave. Everything is kosher and their whipped cream is REAL, not out of a can.)
Posted on August 15th, 2014
Trisha says:
When it comes to canning, will I be able to get any of these regular pressure cookers to work? I heard that canning and cooking is a bit different…but I always thought that as long as your pot is big enough it should work.