Thursday, June 21, 2012

easy strawberry rhubarb jam

Tomorrow - the pregnancy part of my twin birth series!

But today, it's all about jam.

I bought some rhubarb at the farmer's market with the express intention of making clafoutis, but I ditched that idea when we ran out of jam and I was having a major morning craving. I needed to have some jam on my buttered bread. Ya know? This recipe turned out perfectly.


Strawberry Rhubarb Refrigerator Jam(Adapted from GNOWFGLINS)

1 cup diced rhubarb stalks (if it has a tough outer skin, peel this off)
2 cups mashed strawberries
1/4 cup water
2 tsp. Pomona's Pectin calcium water mixture
1/3 cup honey
2 tsp. Pomona's Pectin

(Pomona's Pectin is a natural sugar pectin from citrus or apples that gels regardless of the sugar content. You can find it at natural health stores or independent groceries in the canning aisle.)

1) Put water, rhubarb, and strawberries in a saucepan. Bring water to a boil, cover pot, and let steam until fruit falls apart (approx 5-7 mins). Turn off heat.
2) Add calcium water to rhubarb and mix.
3) In a separate bowl or cup, mix together honey and pectin.
4) Turn on heat again. Add honey mixture to rhubarb and mix well while bringing to a boil. When it boils, remove from heat.
5) Pour into a clean jar, cover and refrigerate. This recipe can be frozen as well. Makes 1 pint.
 

3 comments:

  1. I have a TON of Rhubarb growing in my backyard...and now I know what I'm going to make with it!!! Thanks for the recipe. :)

    -jenn

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  2. i have seriously never been a rhubarb person. but we have a jar of strawberry rhubard sauce that was left over from making ice cream sundays and it is soooo good. a bit too sweet for my taste but i bet jam would be delicious. nom-nom. off to make myself a sunday.

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  3. Looks easy! Thanks for the recipe.

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