STRAWBERRY-RHUBARB FREEZER JAM
The complementary sweet-tart flavors of strawberries and rhubarb make them natural companions in cobblers, crisps, pies—and in this pretty pink jam.
The complementary sweet-tart flavors of strawberries and rhubarb make them natural companions in cobblers, crisps, pies—and in this pretty pink jam.
PREP: 25 MINUTES STAND: 10 MINUTES + 24 HOURS MAKES: 5 HALF-PINTS PHOTO
1. Place strawberries in a large bowl. Use a potato masher to crush berries (should have about 1½ cups). Stir rhubarb into the crushed berries. Add sugar and lemon peel; stir to combine. Let stand at room temperature for 10 minutes, stirring occasionally.
2. In a small saucepan combine the water and pectin. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pectin mixture to fruit mixture, stirring about 3 minutes or until sugar dissolves and mixture is no longer grainy.
3. Ladle jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours before storing.
4. Store for up to 1 year in the freezer or for up to 3 weeks in the refrigerator.
PER 1 TABLESPOON: 53 cal., 0 g fat, 0 mg chol., 1 mg sodium, 14 g carb., 0 g fiber, 0 g pro.
To prepare rhubarb for preservation—freezing or canning—first remove the ends and trim the leaves. (Never use the leaves—they contain high levels of oxalic acid, which is toxic.) Wash the stalks well and cut into desired-size pieces.