Thursday, July 8, 2021

Nostalgic Strawberry Rhubarb Jam - Toast Topper #92

Can you capture nostalgia in a jar? This Strawberry Rhubarb Jam tastes exactly how I remember my grandma's to be - and it should since its only 3 ingredients, time and heat! Simple is often the best!

For once, our rhubarb and the local strawberries managed to peak at the same time! I love this time of year when everything is fresh and bright - and nothing reminds me more of one particular childhood summer than strawberry rhubarb jam. I'm sure my paternal grandmother made it more than once, but there is a definite memory of a summer when I was about 10 or so where we visited a community garden and farm stall prior to me helping her make dill pickles and strawberry rhubarb freezer jam. I used to swear I hated rhubarb too - what kid would like this sour / bitter vegetable of all things? But her jam convinced me that it was possible to make it taste good with enough sugar and strawberries added in!

I came across a recipe similar to my grandma's on Food52 and decided to give it a go with a few other tricks I had from an old church cookbook, namely freezing the strawberries, rhubarb and a tiny bit of sugar first before completing the maceration. I'm not entirely sure what this does to be honest, except draw out extra liquid and leaving the berries and rhubarb a bit more chunky. Whatever it did or didn't do, this recipe is a keeper - it's perfect for a small glut of strawberries or when you only have a few jam lovers in the house (shocker, I know).

Nostalgic Strawberry Rhubarb Jam
Adapted slightly from Food52
Makes ~3.5 cups

460g chopped strawberries
500g diced rhubarb
1 1/2 cups sugar
  1. Combine the strawberries, rhubarb and 1/2 cup of the sugar in a ziploc bag and place in the freezer overnight.
  2. In the morning, take the bag out of the freezer and add the remaining sugar. Let stand at room temperature until thawed.
  3. Transfer the contents of the bag to a large, wide pot and bring to a boil. 
  4. Cook, stirring frequently, for 14-17 minutes. You will have to stir constantly near the end as the mixture thickens.
  5. Jam is done when a drop on a fridge-cold plate doesn't run off the edge - don't judge doneness by the actions of the jam in the pot as the sugar is liquid and acts differently!
  6. Spoon into jars and store in the fridge or waterbath can for 10 minutes.

No comments :

Post a Comment

Thanks for the feedback!