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Fancy Strawberry Rhubarb Jam

Recipe Courtesy SavingTheSeason.

Ingredients

2 pounds rhubarb, 7 cups cut in a rough dice

3 pounds strawberries, 9 cups cut as pictured ABOVE

4 cups sugar

zest 1/2 Meyer lemon

2 tablespoons Meyer lemon juice

 

Directions 

1  Prep rhubarb first: trim ends off stalks, cut into three-inch matchsticks, then make a rough dice as shown. (If working by weight, you don't have to dice the rhubarb; it's just to give you a better measure if working by volume.) Toss trimmed rhubarb  with half the lemon juice, half the zest and half the sugar. Set aside to macerate.

2  While the rhubarb macerates, prep strawberries: rinse quickly, remove cap and cut into quarters or smaller equal parts. Toss with remaining lemon juice, zest and sugar and set aside.

3  Once the rhubarb-sugar mixture has begun to shed water-after a half-hour or more-turn into a preserving pan, and cook over a medium flame for 10 minutes, stirring vigorously all the while, until rhubarb has begun to soften.

4  Add strawberries and, continuing to stir vigorously, reduce over a lively flame to the jell point. This should take about 10 minutes-but don't worry if it requires longer on your stove. If you want a finer, more consistent texture, you can really break up the remaining fruit chunks during the last two minutes with a wire whisk.

5  Ladle hot jam into prepared half-pint jars, seal and process in a boiling-water bath for 10 minutes.

YIELD

5 pounds of fruit yielded 4 pints jam

5 x 8 oz

6 x 4 oz

Picking InfoJuly 17th, 2019

  THE 2019 SEASON IS OVER BLUEBERRY PICKING 2020 Mid -June               PICKING INSTRUCTIONS 1. Check in at sales building to get picking containers. 2. P

A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

Picking Hours Update May 30th, 2019

Good morning Pickers,    Picking hours for the remainder of the week will be Thursday 8am-2pm Friday 8am-12noon Saturday 8am-12 noon or as long as the berries last  We will let you know

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