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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Strawberry-Rhubarb Jam

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Strawberry-Rhubarb Jam Empty Strawberry-Rhubarb Jam

    Post by Lobo Fri 08 Jan 2016, 11:01 pm

    Strawberry-Rhubarb Jam Img6l
    Strawberry-Rhubarb Jam
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    Prep Time: 35 minutes
    Cook Time: 20 minutes
    Servings: 28
    Strawberries and rhubarb are the long-awaited first sign of spring fruit. Because both are low in pectin, this recipe adds the peel and the flesh of oranges to give this bright-flavored, tangy jam the body it needs. Set it out with cream scones, biscuits or crusty bread.






    • 150

    Ingredients:


    • 2 oranges, preferably blood oranges

    • 1 1/2 to 2 lb. rhubarb, cut into 1/2-inch chunks (about 6 cups)

    • 3 cups strawberries, hulled and sliced
    • 4 cups sugar
    • 1/2 cup fresh lemon juice

    Directions:

    Cut the ends off each orange. Cut the oranges in half crosswise and remove the seeds. Place the orange halves in a food processor and process until roughly pureed. Transfer to a nonreactive bowl. Add the rhubarb, strawberries and sugar and toss gently to combine. Cover and refrigerate for at least 8 hours or up to overnight.

    Have ready 7 hot, sterilized half-pint jars and their lids. Place 2 or 3 small plates in the freezer.

    Transfer the rhubarb mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, for 10 minutes. Remove from the heat. To test if the jam is ready, put 1 tsp. of the jam on a chilled plate and place in the freezer for 2 minutes. The jam is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for 1 to 2 minutes more, remove from the heat and test again on a clean chilled plate.

    Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

    Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 7 half-pint jars.

    Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010)

      Current date/time is Sun 21 Jul 2024, 7:56 am