Thursday, 11 February 2016

Strawberry-Rhubarb Jam.

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.

2 oranges, preferably blood oranges
1 Kg rhubarb, cut into 1-2 cm chunks (about 6 cups)
3 cups strawberries, hulled and sliced
4 cups sugar
1/2 cup fresh lemon juice

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 6 millimetres 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.
From - williams-sonoma

No comments:

Post a Comment