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|
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?!?!?!|
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!