Mmmm, strawberries (part 2)

I can’t let a mere strawberry beat me down.

I mean I admit that the last strawberry experiment didn’t end too well, but I also know that strawberries are the stuff jam makers dream about, given the color, the taste, and the way the strawberries melt into a spreadable mix that works so well with bread, with yogurt and even with ice cream.

So it was time to try again, and I admit, with cautious pride, that this was almost a made up recipe, with the proportions from one, the techniques from a second and a flash of rosemary inspiration from a third.

And if the taste from the preserving kettle is anything to go by, this one is knock your socks off amazing. Shame that it only made three very, very precious jars.

Strawberry, rhubarb, rosemary jam

1 quart of strawberries, hulled and roughly chopped
4 stalks of rhubarb (preferably stalks that are deep red all the way through) sliced very thin
juice of two lemons
1-3/4 cups sugar
2 sprigs rosemary

  • Mix all the ingredients together and let it all marinade together until the sugar has dissolved and the juices have melted out of the fruit. (That takes 4-6 hours, or overnight) Use a slotted spoon to fish out the fruit and set aside.
  • Bring the liquid to the boil and boil, very fast, until it reaches 221F. (This takes quite a while)
  • Add the fruit, bring back to a rolling boil and cook for 5 minutes. Fish out the rosemary half way through, or when it starts to look limp and threatens to fall apart (This bit goes quickly)
  • Test for set. Allow to cool slightly. Skim off the foam, and ladle into sterilized jars.
  • Water bath for 10 minutes, if you are a water bath sort of person.

Deep, rich red, excellent set, satisfying chunks of fruit.

Does it matter that rhubarb is technically a vegetable and not a fruit?

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2 Comments »

  1. alliumstozinnias said

    You think it’s the rosemary that made the difference? Now how about ginger…

    I took some strawberry jam from last year that never set (and sugar-free, which I have decided is stupid) and reset it. I think that’s as close as I’ll get to strawberry jam this year. But I did make cherry jam, and blueberry season is here…

  2. reno21 said

    I think it’s just a better recipe. And rhubarb/strawberry is a combination to die for.

    Trying with lavender next.

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