Tuesday, July 26, 2011
Berrybarb Jam/Preserve- With Blueberries, Strawberries and Rhubarb
I had mentioned earlier that one of my summer activities will be to make jams. After tasting a Blueberry-Rhubarb jam at the farmers maket I was hooked. I knew I will have to incorporate rhubard when I made jam at home. And for the recipe today, I have a combination of blueberries and strawberries with rhubarb and it turned out so well that I need to make it again soon.
Now if you don't believe me ask Sunitha, she tasted this when she visited us.
This jam has my favorite berries and Rhubarb gives it a nice and tangy twist.
Blueberries- 1 cup
Strawberries,hulled- 2 cup
Rhubarb-1 inch pieces- 1 cup
Lemon juice- 2 tsp
Lemon zest- a pinch
Water/Apple juice- 1/3 cup
Sugar- 1 1/4 cup
1.In a large thick bottom pot, mix the berries, rhubarb and apple juice/water.
2.Cook covered on medium heat until the everything is cooked and rhubarb becomes soft and tender. Stir frequently.This takes about 12-15 minutes.
3.Add the sugar and lemon juice.Mix everything and continue cooking uncovered, stirring continuously. Skim off and discard any foam that comes on the top.
4.Continue this until the jam thickens and passes the freezer test(see notes) or when it starts to run together when you pour it with a spoon.
5.Turn off the heat and transfer into a clean jar.
6.Cool completely in the refrigerator.This keeps well for 3-4 weeks in a refrigerator.
1.Freezer test : keep a small plate in the freezer when you start making the jam. Place a drop of the jam when you think that it done. Put back in the freezer for 30 seconds. If the jam is set well it is done.If you think it is still liquidy , continue cooking for another 5 minutes and repeat the test.
2. The amount of sugar can be changed according to your liking.
3.If you want to preserve this for longer time, use a canning method.
4.As you have already noticed, this doesn't have any added pectin. The apple juice and Strawberries have lots of natural pectin in them.
5. If you are making jam for the first time,be careful.Use a big pot and a long spoon for stirring. It splutters a lot, don't get any burns.
Recipe adapted from : Here