Wednesday, May 27, 2009
Cooking: Strawberry Rhubarb Jam
Here's something easy and delicious to do with all that rhubarb!
I made a triple batch of strawberry rhubarb jam. I lowered the sugar by a lot, as a result the jam is not as thick. It's great on pancakes, toast, even stirred into plain yogurt!
Normally, this triple batch would have 30 cups of sugar! I cut it down to 6. Believe it or not, it's still very sweet.
Here's the recipe. You can put it in the fridge, can some, freeze it, whatever you choose. Enjoy!
Strawberry Rhubarb Jam, Triple Batch (lower sugar):
12 cups rhubarb
12 cups strawberries
6 cups sugar
9 Tablespoons lemon juice
Combine all in a large stock pot. Slowly bring to a boil, stirring occasionally. After it's reached a rolling boil, continue the rolling boil for 20 minutes.