May 13, 2012
RHUBARB STRAWBERRY JAM
Yield: 5 cups
This delicious jam is a cinch to make without the fuss of pectin and canning. Apple juice helps the jam to set nicely and vanilla bean adds a unique complexity, which layers beautifully with the fruit. Once you taste the rewards of homemade jam, you will hesitate to go back to the commercial variety. Fresh and brimming with the flavors of spring this jam is a lovely accompaniment to your morning toast, swirled into a yogurt or eaten as a treat spread on a piece of simple pound cake.
- 2 pounds rhubarb, trimmed and cut into 1 inch pieces
- 2 pounds strawberries, organic if possible, hulled and sliced in half
- 4 ½ cups organic cane sugar
- ¾ cup apple juice
- 2 tablespoons fresh lemon juice
- 1 vanilla bean, split in half lengthwise and deseeded
In a large mixing bowl combine all ingredients and mix well. Let sit in the refrigerator overnight or up to 2 days. This process will help the strawberries and rhubarb extract their natural juices. Transfer fruit mixture into a large heavy bottomed pot and bring to a boil, uncovered, skimming off and discarding any foam that rises to the surface. Reduce heat to a low simmer and cook for 1-1½ hours until jam passes the test explained below. Be sure to stir the jam every 15 -20 minutes with a wooden spoon so the jam does not scorch. If it does burn, do not stir and transfer the jam to another pot and continue cooking. When jam is done, transfer to glass bottles or a plastic container. Jam can be stored in the refrigerator for up to one month.
To test jam for doneness:
After a little over an hour of cooking, check jam for doneness. Place a small plate in the refrigerator and chill for about 3 minutes until cold. Place a spoon of jam in the plate and return to chill for a few minutes. Tilt the plate and jam should remain in a soft mound and run slightly. The jam will have a slight thickness and body but not the thickness of a store bought commercial jam. If it is very runny return to the stove and continue to cook until done.