Strawberry Rhubarb Jam

I just love rhubarb now. I honestly never thought I would like the tart and sour fruit (...vegetable??), but it cooks and blends so nicely with other sweet fruit. I've been wanting to make strawberry rhubarb jam with my mom ever since I saw the first few stalks of rhubarb at the farmers markets in Washington. I told her she had to buy like 4 pounds of rhubarb or I wasn't coming home. Ha kidding... I went home and went on a huge search to find rhubarb at all my local grocery stores (my local farmers market wasn't until the weekend.. bummer.)

The rhubarb that was out on display at 2 of my local grocery stores had definitely been picked over... so that wasn't going to cut it. They happily got more in the back for me and I ended up getting a huge portion of it. I knew that all the rhubarb that the recipe called for would eventually cook down; this recipe only makes about 6 pints! It's not that much for all the fruit it requires. The jam is still delicious and definitely worth making - it's now officially the favorite jam so far in my family! The recipe doesn't require any extra pectin and doesn't have a ginormous amount of sugar like 7 cups that I've seen in many recipes online. The strawberries already make the jam so naturally sweet. 

After making this jam, my mom and I made decided to continue canning so we made a fruity Victorian barbecue sauce, which had the most interesting and unique combinations of fruits and spices! That post will come soon! 

Here is the recipe: 

from Tart and Sweet:

Ingredients:

• 3 1/2 pounds of rhubarb, 1/2 inch slices
• 4 quarts of strawberries, hulled and quartered
• 3 cups of sugar
• Juice of 2 lemons

Directions: 

1. Place the sliced fruit in a very large pot over the stove. Add the lemon juice and sugar and mix until everything is combined. 
2. Turn the heat to medium-high, the liquid from the fruit will begin to boil. Keep on medium-high heat for about one hour, stirring very frequently so the fruit on the bottom does not burn. (Tip: You can stir in about 1 teaspoon of butter in the pot if the foam from the boiling is out of control!)
3. You can use the frozen spoon or plate test to find out whether the jam is finished cooking. Use this page for directions - it explains both tests very well! When your jam is finished, you can process the jam in washed and warmed jars for canning, or just place the jam in your own jars for personal use! 
4. If you are processing the jars, fill them and close them fingertip tight. Place them under boiling water to process for 10 minutes. Remove them after the 10 minutes is finished, and let them cool on the counter. 
5. Add labels or tags to decorate them as gifts to friends, family or neighbors! The perfect summer gift for anyone. 

xoxo, A

Citrus Marmalade

I really enjoy canning, thanks to my mother. Although it can be a long process, it's well worth the time put in when you end up having beautiful and flavorful marmalade. Plus, making cute and decorative labels is always fun; they turn out to be great gifts for neighbors or friends. My mom and I like to use these beautiful Italian canning jars, which have a different, unique shape than the Ball canning jars. 

Citrus marmalade can be put on toast, pound cake, as a filling for cupcakes, cookies or cakes, and you can even thin it out with water and spread it on chicken or fish for cooking! There are so many different ways you can use all of the jams, preserves or marmalades you make, which is one of the best things about canning!

Here is the recipe: (adapted from my mom who loves to can) 

•   8-12, or about 3 pounds of Lemons. You can also use Meyer lemons, which have a more delicate peel than standard grocery store lemons. They are only available for a short time! If you cannot find Meyer lemons, then use the regular supermarket Lisbon or Eureka ones.

•   The proportion in citrus marmalades is equal measure of chopped fruit, sugar, and water. You can also use any combination of grapefruit, oranges, tangelos, tangerines, or lemons. Don't use limes, though.

1.    Wash the fruit, take a peeler and peel the skin off of the lemons. Then cut the peel into tiny strips.

2.    Prepare about six half-pint jars for canning. Put the lids and rings into a smaller saucepan and keep warm. 

3.    Then cut the pith off of the lemons (the white part between the outside skin and the inside). Chop the  lemons up and remove seeds and membranes.

4.    Save the membranes, extra peel, and seeds and wrap them up in cheesecloth and set aside. They provide the pectin for the marmalade.

5.    Measure the fruit pulp and peels, and put them and an equal amount of water into a large, not aluminum, pot. (you should also measure out an equal amount of sugar to add later) Add the cheesecloth bundle.

6.    Bring to a vigorous boil until the peels are soft, about 25-35 minutes. 

7.    Remove the cheesecloth bundle and squeeze the extra pectin back into the pot.

8.    Add the previously measured sugar. Return to boil.

9.    Continue boiling until the mixture reaches set. Fill the jars and process for ten minutes.

10. Let cool and then place your labels. There you go, delicious citrus marmalade!

xoxo, A 

Strawberry Jam

 

Strawberries are one of my favorite fruits to eat during the spring and summer. When I came back home to southern California for spring break, strawberry jam seemed like a great idea, since strawberries are plentiful here. My mom loves to can (she should definitely start her own canning blog) and so she has all the necessary equipment and accessories needed to make this recipe and many others. Canning is really fun to do; although you do need some equipment in order to correctly process the jars under hot water, it's well worth the buy when your result is delicious jam, jelly or preserves. We made organic applesauce the day before making this strawberry jam, and it was delicious! (post coming soon). You will love this jam on toast for breakfast or in a yummy PB&J :) 

Here is the recipe: 

from The Joy of Jams, Jellies and other Sweet Preserves

Makes 3 1/2 pints

• 3 pounds of strawberries, hulled
• 6 tbl lemon juice
• Seeds and membranes of 2 lemons (wrapped in cheese cloth)
• 4 1/2 C sugar

1. Put the strawberries into a preserving pan and mash them if they are quite firm. Add the lemon juice. Put the lemon seeds and membranes into a cheese cloth, wrap it and add it to the pan (The lemon seeds and membranes add pectin, which improves the gel). Cover the pan and simmer with strawberries until they are soft. 
2. Remove the pan from the heat and add the sugar. Stir the contents over medium heat until the sugar is dissolved. Rase the heat to medium-high and boil the jam, stirring and skimming off the foam, until a drop mounds slightly in a chilled dish. (or you could place a few spoons in the freezer, then test the consistency of the jam with the cold spoon. If it sheets off in one clump off the spoon, then that is the right gel consistency. There are many resources to consult regarding the proper gel consistency - Ball Complete Book of Home Preserving is the Bible, especially for beginning canners.)
3. Press the cheese cloth bag against the side of the pan, and remove the bag. Ladle the jam into pint or half-pint mason jars. Add lids and rings, and process the jars for 10 minutes in a boiling-water bath. 

Once the jars have completely cooled after removing them from the water-bath, add cute labels to the tops of the lids or attach some tags to ribbon or raffia and tie to the lids! With any recipe you choose to can, they are perfect and lovely gifts for anyone. They never go bad and are always made with love and care. 

xoxo, A