Thinking about strawberries . . . and rhubarb

15 years ago

I haven't posted in a long while because I had so much canned stuff left over from two years ago that I haven't hardly done ANY canning for the past year, just tried to use up what I had. Only canned applesauce and cranberry conserve this year. Well, I have FINALLY used up or given away the FOUR batches of strawberry preserves I made the last time I visited the U-pick strawberry farm, so I'm thinking I might try again this year. Most of those batches from the past were not spectacular--good but not "first in show." Strawberries are problematic for me. I know what I DON'T like--the jam made with commercial pectin. The high sugar makes the berries taste too bland, IMHO. Not going to do freezer jam only because I like to give jam as gifts and will probably be moving and selling my freezer this year.

I tried strawberry rhubarb jam without pectin and it just ended up sauce. Extremely yummy sauce, but sauce. I tried the old fashioned style preserves where you let the strawberries sit in sugar overnight. That turned out like sauce too, and the strawberries got dehydrated--they shrunk and gave up all their juices to the sauce. So the preserves have tiny strawberries in them with the consistency of raisins. Not bad tasting but not juicy like the strawberry rhubarb sauce. I don't know why the strawberries did that, but they did.

So this year I would like to try again with a strawberry rhubarb jam, but I don't know what recipe to use. I'm also going to try again with the strawberry preserves. And maybe this low sugar recipe I have using apples for pectin.

Any other ideas/recipes that you have that are foolproof for you? Yes, I know, Pomona pectin. We'll see if I get around to finding/buying it.

Any other tried and true strawberry jam favorites?

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Comments (5)

digdirt2
15 years ago
Lots of previous strawberry jam recipe discussions linked below and even a couple of straw/rhubarb discussions are included. You might want to browse through them for the recipes.

And this discussion is "fancy" strawberry jam recipes.

Dave

Here is a link that might be useful: Strawberry jam discussions
readinglady
15 years ago
In old-fashioned parlance, rhubarb is an "unreliable setter." As you know strawberries also present challenges, so this kind of preserve is definitely more difficult.

How about trying the oven method discussed last year (see within appended thread) using a mixture of strawberries and rhubarb? Original recipe is quite a small batch, so you won't be risking much to give it a shot. (I'd definitely use lemon juice and not balsamic.) I know from experience the oven method reduces the likelihood of shriveling and some of the other issues that can come with a traditional preserve.

Carol

Here is a link that might be useful: Strawberry Jam Questions
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lpinkmountain
Original Author
15 years ago
I might have to break down and buy either or both Mes Confitures and Small Batch Preserving.

The strawberry mint jam sounds like a possibility. I have all this mint growing in the yard and I don't like it much so don't use it much. This might be a possibility since I do like mint lemonade.

And the rhubarb ginger jam sounds good. We'll see if I can get some good rhubarb. It is hard to find around here.

I might try the oven method if it isn't too hot this year. We seem to have lost our spring, it's either cold and dreary or it gets into the high 80's right off the bat.
ksrogers
15 years ago
I always post comments here about adding 'character' to jams and jellies. You have stated a good example, adding tons of sugar so pectin will set, but that leaves a clying sweetenss that hids the true flavors. I can't have either issue as sugar isn't good for diabetics. In any case to help boost the flavor, you might want to try and add some acid blend to the jam before its poured in jars. Taste beforehand to see if it has enough tartness to improve the overall taste, hence, 'character'. About haf a tespoon for a 5 cup batch would be a good starting point. The acid blend is made of 1/3 each of citric, malic, and tarteric acids, which are all fruit based and ae also used in making wines to improve acidity, its in granular form. You can find the acid blends at wine making supply stores. I go though about a pound of it per year, and add it to fruit drinks, carbonated beverages, and many things I like to offset the Splenda or other atrificial sugar taste. Adding rhubarb may help increase acidty too, slice it into 1/4 inch thick wafers so it doesn't leave long fiberous strands in the jam. Rhubarb will be in season here in about a month. It does contain a trace of oxalic acid, and more so in the leaves to the point of being toxic. I must avoid it however due to kidney issues.
joybugaloo
15 years ago
I made a CRAZY amount of strawberry-rhubarb jam a few years ago using the Ferber methodology and no commercial pectin. It turned out really well, but in the future I wouldn't try to make a triple batch all at once! (You either have to cook it too much or it never sets up.) I'll put the link to my blog post about it below, but be advised that you cut it in half or, better yet, thirds.

I have also made the strawberry-mint-black pepper from Ferber's book, which was very good. But my all-time favorite is the raspberry-strawberry-balsamic-black pepper, which is AMAZING! None of these jams use added pectin, and they are all DEE-licious!

Here is a link that might be useful: Lindsey's Luscious Strawberry-Rhubarb Jam

Thinking about strawberries . . . and rhubarb

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digdirt2

readinglady

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Thinking about strawberries . . . and rhubarb

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digdirt2

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lpinkmountainOriginal Author

ksrogers

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lpinkmountain
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