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Craving strawberry and rhubarb for breakfast? This candy, tangy jam is ideal on toast.
Once I was little, my greatest buddy—who additionally occurred to be my neighbor—would usually invite me over to attempt a number of the treats her mom made. Each fall she made a strawberry rhubarb pie that also makes me drool once I give it some thought. The fruit filling glistened ruby between the grid of home made golden brown crust, and the aroma it left behind within the kitchen was so cozy I could not imagine it. However what in the event you might style the identical dynamic duo of strawberries and rhubarb with out a lot effort?
Strawberry-rhubarb marmalade is similar to the basic pie filling with out the crust. Spicy and candy in style, this tantalizing fruit unfold has the potential to remodel plain toast right into a dish that rivals conventional pie. And solely 4 easy elements are wanted – two of that are in season in spring and summer season. My buddy’s mother used rhubarb she grew of their backyard with recent strawberries from an area farm. It doesn’t matter what time of 12 months this jam is made, if correctly saved in sealed jars, it would final all 12 months.
Why are strawberries and rhubarb such an iconic mixture? The sweetness of the strawberries combined with the tart rhubarb balances out to create a concord of flavors in contrast to another. Not too candy and never too bitter!
How is it completely different from pie filling?
Though this jam tastes rather a lot just like the fruit filling you’d use for a strawberry-rhubarb pie, there are some variations to notice earlier than utilizing the 2 interchangeably. This recipe is pure fruit, sugar and lemon juice, all boiled down right into a spreadable marmalade. Then again, the pie filling is normally made with cornstarch as properly, so it thickens to a agency consistency—the proper middle of a golden brown pie crust.
How do I retailer leftovers?
As soon as your canned jam has cooled utterly, you’ll be able to retailer it at room temperature for as much as a 12 months. Be sure that the jars are correctly sealed as said within the final step. If you don’t shut the jam jars for long-term storage, hold them within the fridge for 2-3 weeks.
Submission ideas
Fancy a fast and straightforward breakfast? Unfold strawberry-rhubarb jam on air-fried toast or toasted cinnamon-raisin bagels. Then again, in case your morning is ripe with the potential for a giant brunch with household and pals, hold this jam available as a topping for French toast waffles, buckwheat pancakes, or wholesome oat bran muffins. However perhaps you desire to a candy deal with after your meal, by which case I like to recommend spreading this marmalade on almond flour cookies or wholesome oat biscuits.
Prep: 15 registration
Prepare dinner: 1 hour
Canning time: 10 registration
Whole: 1 hour 25 registration
Substances
- 5 cups chopped rhubarb 1/2-inch items
- 1 pint strawberries peeled and halved
- 2 1/2 cups granulated sugar
- Juice of 1 lemon
Directions
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In a big, heavy saucepan, mix the chopped rhubarb, chopped strawberries, sugar and lemon juice. Stir till the sugar begins to dissolve.
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Place the pan over medium warmth and produce the combination to a delicate bubble. Scale back the warmth to medium-low and produce to a boil, stirring sometimes. Proceed cooking till jam thickens and reaches about 220°F, about 1 hour.
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Whereas the jam is cooking, sterilize clear glass jars and lids. When the jam is prepared, fastidiously pour it into the new glasses, leaving 1/4 inch head. Course of stuffed jars in a water tub container for 10 minutes, then enable to chill undisturbed for twenty-four hours to make sure correct sealing.
Vitamin Data:
Calorie: 69kcal (3%) Carbohydrates: 18G (6%) Protein: 0.3G (1%) Fats: 0.1G Saturated Fat: 0.01G Sodium: 1mg Fiber: 1G (4%) Sugar: 17G (19%)
Vitamin assertion
Recipes written and made on Meals Religion Health are for informational functions solely.
