Strawberry rhubarb jam
Rose Pekelnicky
10 months ago
Due to the lack of rain, I am getting very few berries from my strawberry patch. I did get enough to make a small batch of strawberry rhubarb jam today.
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M. Bullwinkel's Strawberry Rhubarb Jam
Comments (11)ajsmama, Here's the recipe: Spicy Blueberry Preserves From Gourmet Preserves Chez Madelaine 3 pounds blueberries 1/3 cup water 1 cinnamon stick (4-inch) 2 strips lemon peel (2-inch) 2 cloves, whole 2 allspice berries 3 tablespoons fresh lemon juice, divided 2-1/4 cups sugar, divided Combine berries and water in an 8-quart non-reactive saucepan. Tie the lemon peel, cloves and allspice in a cheesecloth bag. Add to the berries along with the cinnamon stick. Cover and bring slowly to a simmer. Cook, partially covered, for 10 minutes. Strain the blueberries for 5 minutes. Reserve the berries and the spice bag. Pour the juice into a clean 5-quart pan and reduce to 2 cups. Return juice to a boil, stir in 2 tablespoons of lemon juice and add 2 cups of sugar, 1/2 cup at a time. Allow the mixture to return to a boil after each addition of sugar before adding more. Continue cooking until the mixture reaches the jell point (8 degrees above boiling). This takes about 5 to 10 minutes. Pour the hot jelly into the bowl containing the blueberries and the spice, allowing them to steep for 15 minutes. Return the mixture to the pan and bring to a boil. Add the remaining 1 tablespoon lemon juice and 1/4 cup sugar. Cook, stirring frequently, for 5 minutes. The thickened preserves should heat to 216-218 degrees F. Pour the mixture into a clean 1-quart bowl (I didn't bother messing up another bowl and just left them in the pan), remove the spice bag and the cinnamon stick. Stir the preserves once or twice over a 5 minute period. Fill jars (leaving 1/4" headspace), apply lids and rings, and process in a BWB for 10 minutes....See MoreFirst batch of jam for the year
Comments (2)Thanks, Linda Lou! It probably will eventually set, but it is not pretty enough to give away, LOL! The second batch turned out beautifully. Maybe I'll try and post a picture later....See Moregrape jam?
Comments (14)Here's a place that will give you more information on the Autumn Olives. http://foragersharvest.com/autumnberry-autumn-olive/ I've heard the only way to get rid of them is by use of nasty chemicals or kerosene. Don't think I'm interested. Besides, they are so high in cancer fighting properties and other healthful benefits. Annie, I love the Seckel pears, too. I miss them so much. I've tried planting fruit trees here over the last twenty-five years, but if the deer don't destroy them, the DH or helpful neighbors do. I planted seedless Concords and another type of table grapes a couple of times, but they didn't do anything. Our neighbor who has been down here for about thirty years said whatever it was that went through here and kept the wild grapes from producing did the same thing with the domesticated grapes as well. I hope everyone finds a way to get rid of their unwanted Autumn Olive and the ones who keep them can take advantage of all the different ways to prepare them and enjoy all the healthful benefits of them. Madonna...See MoreRhubarb - love it or hate it?
Comments (51)Love it! Our family had rhubarb as a sauce over ice cream all the time and it was a favourite childhood treat. We also ate rhubarb raw with or without sugar. I once read that rhubarb makes the best apple pie. I don't know if that's true because I've never had the two side-by-side. I've had rhubarb crisps and enjoyed those a lot....See More
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