Strawberry Rhubarb and Vanilla Jam |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Jellies, James & Chutneys – Preserving the Harvest. makes 2 1/4 pound. Variation: replace the vanilla with 2 ounces fresh ginger. Ingredients:
2 1/4 lbs rhubarb |
21 ounces strawberries |
4 lbs sugar |
2 lemons, juice of |
9 ounces liquid pectin |
1 large vanilla bean, seeds scraped |
Directions:
1. Cut the rhubarb into 1 inch slices. Slice the strawberries.
2. In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
3. Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
4. Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
5. Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
6. Remove from heat, skim off any foam and stir in the vanilla seeds.
7. Let cool for 5 minutes before ladling into hot sterilized jars and seal.
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