3910 Blue Ball Road Elkton, MD 21921 Google Map 410-398-3451
Banner
banner
<< Back

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 InfoMay 23rd, 2017

Opening Dates for 2017  Strawberries - Friday May 26   8am - 1pm    $3.95/lb Red Raspberries - mid June Cherries - early to mid June Black Raspberries -   mid t

Photo(s) added: July 2nd, 2015

New photo added:

Photo(s) added: , Another New PhotoJune 29th, 2015

New photo added: ,

Search recipes

Recipe Product Tags
Mailing list sign-up




Have a Question?

Contact Us Online or Call 410-398-3451