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Strawberry Rhubarb Jam

By On June 30, 2014 · In Recipes

strawberryrhubarbSweet, tart and lemony, this jam is summer in a jar.

 

 

INGREDIENTS:

2 1/4 cups crushed strawberries
1 3/4 cups finely chopped rhubarb
zest and juice of one Meyer lemon
2/3 cup unsweetened apple juice
3 TBS Ball Low-sugar pectin

 

METHOD:

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

COMBINE strawberries, rhubarb, zest and juice of lemon and unsweetened apple juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.

LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

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Jeff’s Rhubarb Crumble

By On April 30, 2012 · In Recipes

This recipe comes by way of my friend Jeff, who not only makes great wine but also this killer dessert. He gave me the recipe over the phone, and as so many recipes are given, it was just a list of ingredients, not much in the way of amounts, loose instructions for the method, and the addendum of, “You get extra points for serving it with vanilla ice cream and rhubarb bitters.” I agree. We like the crumble topping, and the filling is almost just there to sauce it, but you can add more rhubarb to the dish if you wish.

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