Text 9455, 44 rader
Skriven 2008-06-24 15:59:50 av DAVE SACERDOTE (1:123/140)
Ärende: Strawberry-Rhubarb jam
==============================
Yeah, I've got a million-and-one things that need doing around the house,
but it got a LOT cooler last night than it has been in a week, I had
a big tray of strawberries that were demanding my attention, and the
rhubarb is nearing the end of its peak.  So...to hell with everything
else that needed done, we made jam.

Note that there's no envelope or bottle of pectin; I rarely use the
stuff, preferring to let the natural pectin present in many fruits
do the work along with a long, slow simmer to bring the sugar/fruit
combination up to the jelling point.

- -

Strawberry-Rhubarb Jam

4 cups fresh strawberries
4 cups rhubarb, cut in 3/4-inch pieces
7 cups sugar

Wash and hull the strawberries; put them with the cut rhubarb 
into a large heavy saucepan or Dutch oven. Add the sugar and 
stir well to combine.

Put over low heat until the berries and rhubarb begin to give 
up moisture to the sugar, then slowly turn the heat up to 
medium-high, stirring well until the mixture comes to a slow 
simmer. Cook, stirring occasionally, until the jam reaches 
the jelly stage, 220 F on a candy thermometer.

Ladle into jars, fit with caps and rings, and process 10 
minutes in a boiling water bath for long-term storage. For 
more immediate use, jam can be simply ladled into a jar and 
refrigerated.

Makes about 64 ounces (eight half-pint jars.)

---
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Restaurant Reviews; If I post it here in NCE, you'll find it 
blogged with photos at Dave's Cupboard.

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(The extra shelf in Dave's Cupboard.
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