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Strawberry-Rhubarb Jam

10 Jun

So, Peter and I took advantage of Physician’s Plus’ Healthy Choices program and our connection with Circle M Farms and bought our first-ever CSA share this year.

The reasoning was (1) It will be healthy, (2) It will be more cost-effective than the Farmer’s Market or other local options, (3) It will force us to try new things, and (4) We can donate anything we absolutely don’t want to eat to a food pantry.

So, now, with our first batch of herbs drying in the basement, the potted plants at Bob & Debbie’s for safe-keeping (because lord knows I would kill them but fast), and the easy portions of the first box safely in our bellies (lettuce, spinach, etc.)…it’s time to conquer the first of many things-I-have-never-cooked-before: Rhubarb.

I have a friendly relationship with rhubarb, so it was a nice place to start. I know that rhubarb requires mucho sugar to cut it’s bitterness…I did not not know that it is technically a vegetable.

In searching for recipes, I was looking for something that would (a) extend the life of the rhubarb and (b) not be dessert.

Also, I’ve been wanting to try my hand at freezer jam for a while, so when I found this recipe, it was like fate.

In my haste and excitement, I forgot to dutifully document the process, so what you have here is just my morning breakfast, but nevertheless, voila! Strawberry-Rhubarb Jam a la Kate:

(Looks like maybe I need to work on my focus technique too…)

Below is the recipe I used. My only critique after first taste is that there was too much gelatin, but that is entirely my fault. I had 4 cups of rhubarb, not 5, and forgot to us only 4/5ths of the box of Jell-o. Otherwise: a tasty addition to my morning bagel!

Strawberry-Rhubarb Freezer Jam

Stir together 5. rhubarb and 4 c. sugar and let stand overnight. Then boil 10 to 15 minutes. Remove from stove and add strawberry jello, mixing until dissolved. Fill jars, leaving room for expansion. Cool and put in the freezer.

Yield: about 5 cups