Monday, June 17, 2013

Straberry Rhubarb Jam and fresh pie...YMM!!!

I have to tell you how excited I was to come home after being gone for almost a week and find my strawberries, not rotting as I had feared, but ready to pick!  Before I left there were just a few ripe and I figured they'd all ripen and rot while I was gone.  I did pitch 5-6 to the chickens but was able to pick enough for a batch of Strawberry Rhubarb Jam and a fresh Strawberry pie for Fathers Day!  

The Strawberry Rhubarb Jam has to be one of my favorites.  It probably comes in second for me behind red raspberry.  The only downside to it is that it makes a small batch and uses a lot of fruit but it's much healthier that way!  I love that I don't have to use a box of pectin too.  I got this recipe from one of my favorite canning books, Canning for a New Generation by Liana Krissoff.  I used the recipe exactly but I drastically changed the directions.  

Strawberry Rhubarb Jam
6 cups of cubed rhubarb
3 cups of hulled strawberries, sliced (I left mine mostly whole)
2 cups of sugar
1/4 cup freshly squeezed lemon juice

strawberries and rhubarb cooking
Mix the strawberries, rhubarb and sugar in a saucepan and heat till juices cover the fruit (10-15 minutes), continue stirring frequently until mix boils.  Continue to boil stirring occasionally until syrup is reduced and it's a thick jam like consistency.  The recipe books recommend chilling a plate and placing a tablespoon on the plate to see if it gels.  I never do this, it's fairly easy to tell in my opinion.  Add the lemon juice, scoop into canning jars and water bath for 5 minutes.  

This is not a "sweet, sweet" jam but a very flavorful fruity jam where you taste more fruit flavor and not sickly sweet sugar.  I got 2 jam jars and one pint.

The pie recipe is from my mom and a nice "fresh" alternative to a baked pie.  We do it most often with raspberries or blueberries (just change the jello to match) and find it a nice cool pie in the summer.

Doesn't it look good?!?!?!
 Fresh Fruit Pie
pie crust (lightly baked)

4 cups Fruit (in this case Strawberries)
1 cup sugar
1 cup water
 1/2 cup water with 3 T. cornstarch mixed in
1 pkg (3oz) jello (strawberry)

Bring sugar and water to a boil, add water with cornstarch and berries.  Continue cooking about 5 minutes till the cornstarch loses it's whiteness (the sauce will become more opaque and it will slightly thicken).  Stir in the jello till dissolved.  Pour into baked crust and chill.  It will still be fairly liquid but will set when chilled.  I usually chill it overnight but would say it takes at least 4 hours chill time.

Now all we have to do is wait for more strawberries to ripen to make some more!  Hope you get to enjoy some fresh strawberries this season to!

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