Sunday, June 21, 2009

Betsy's Strawberry-Rhubarb Jam

If you are toasting a slice of fresh homemade bread or have just taken the scones out of the oven, you definitely need this vibrant and lovely strawberry-rhubarb jam.

My high school friend Betsy, with whom I connected through Facebook this past year, gave me the recipe below to share with you.

For an alternate and very useful jam-making technique which requires no pre-set measurements and no thermometer, check out this recipe at Very Small Anna.

Betsy's Strawberry-Rhubarb Jam

2 lb strawberries
1 lb rhubarb
1 cup water
10 strips lemon peel (approximately 3” long and ¼ ” wide)
Juice of 1 lemon
2 cups sugar

Rinse and drain the berries. Remove the stems and hull them. Cut berries into a uniform size and place in a heavy, non-reactive 8-quart pan. Add the rhubarb (washed, trimmed and cut into 1/2” slices). Add the lemon peel strips and water. Cover the pot and bring liquid to a boil.

Simmer, uncovered for 15 minutes.Add lemon juice, then sugar, ½ c at a time, allowing mixture to come to a boil before each addition. Continue to cook on medium heat for 10 minutes, stirring regularly to keep jam from scorching or sticking to the bottom of the pan. Jam will reach a temperature of 212 degrees F. (This step always takes me much longer than 10 minutes- allow plenty of time and make sure you've actually reached 212 degrees or you'll have strawberry-rhubarb sauce.) When the bubbles are thick and the jam spits when stirred, turn off heat. Skim off foam.

Fill hot, sterilized jars to within ¼ ” of the lip. Wipe the rims clean, attach new lids and screw caps on tightly. Invert jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1” for ten minutes.

Makes 7 cups.


anna said...

That looks gorgeous! I love strawberries and rhubarb.

Thanks for the link! :)

Jackie said...

I love how deep the color is. Great creation!

Ninette said...

I didn't photoshop the picture either. This is the real color, and it's so pretty.

Barbara said...

I am making tons of things with rhubarb and strawberries right now. I adore the idea and color of the jam!

Anonymous said...

Had strawberry and rhubarb pie for the first time a few months ago but was too uninspired to make an actual big pie... and now there is a jam! Will try this when I get home :) Thanks for the recipe.

the twins said...

that looks amazing, thanks for the recipe!

Barbara Bakes said...

Love the design on your tarts! Great job!

stephchows said...

HI! Seriously beautiful pictures! I'm hosting a jam exchange this month and was wondering if you'd like to join in?? I'm trying to gather a whole bunch of people and all it takes is being willing to mail 2 jars of jam to someone. All the info to sign up is here:

Hope you can join in!

buy viagra said...

Excellent recipe! I've been looking for this kind of recipe since 3 weeks ago and this explanation seems easy to follow, specially at home, because all the ingredients are ables.