Rhubarb-Strawberry Jam

This jam is a sweet and tangy combination of rhubarb and strawberries.

• 6 cups water
• 6 cups rhubarb, unpeeled, chopped
• 6 cups strawberries, hulled and sliced
• 1 cup apple cider vinegar
• 6 cups caster (superfine) sugar

Method

In a large pot on high heat, bring water to boil.  Reduce heat to low, add rhubarb and cover with lid.  Simmer for 30 minutes, then drain.  Add strawberries, vinegar, and sugar to rhubarb and increase heat to high to bring to a boil.  Continue to boil for about 25 minutes, stirring continually until jam thickens.  Remove from heat and pass through a food mill.  Let cool, then store in a sealed container in the refrigerator.

Yield: 7 cups

(Note:  This recipe can be doubled for preserves.)

Reprinted with permission from © Dolly and Annie Watts, Where People Feast: An Indigenous People's Cookbook, printed by Arsenal Pulp Press  click for book review.

more recipes for the basics     back to article on jams and preserves    more chef and cookbook recipes      strawberry article - history and facts

 

 

top of page