Meditations

Strawberry-Rhubarb Jam


Strawberry-Rhubarb-Jam

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.

Share

2 Responses to “Strawberry-Rhubarb Jam”

  1. Posted on July 15th, 2009

    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.)

  2. Posted on August 15th, 2014

    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.

Leave a Reply


If so desired you may use HTML in your comments. Links, bold/strong and emphasis/italics tags are all accepted! However more than one link will flag you as spam so write carefully!

Our Sponsors

These are our friends, neighbours and some of the best food resources around. They support us. We support them. You should too.

??