Strawberry rhubarb jam recipe honey

This season marks my third season of canning to preserve the harvest, only my second year of creating jam. Since I Have am no more a jam-newbie, I made the decision this summer time I'd test out attempting to make some completely local jams preserves, using no refined sugar or commercial pectin. Because of the metric ass-load of bananas I selected on Wednesday, and becoming more rhubarb within our CSA, I'd enough to create two batches of strawberry rhubarb jam, and made the decision to check them side-by-side.

The very first version is tailored from the recipe in Gourmet Preserves. by Madelaine Bullwinkel of Chez Madelaine. The recipe has already been reduced sugar than many ‘traditional’ jam recipes, which could contain 6 or perhaps 9(!) glasses of sugar, however i decreased it with a third anyway I love to taste the fruit within my fruit jams, not the sugar. The 2nd version is identical recipe, but made completely with local ingredients (honey rather of sugar, no lemon). Inside a side-by-side taste test, I must state that I favor the very first version fresh lemon juice does indeed enjoy the strawberry flavor and without them, the neighborhood version tastes much more of rhubarb and also the strawberry will get a little lost. It’s still a quite tasty jam, but more rhubarb-strawberry than strawberry-rhubarb, knowing what i'm saying. In ways, it’s nice that they're rather different tasting since i will utilize them for various things. Surprisingly I didn’t get a honey flavor from our version, even though the set is a touch softer compared to sugared version. Both are quite good and i believe with a few tinkering I'm able to enhance the strawberry flavor from our version of course, stay tuned in!

Adapted from Strawberry Rhubarb Jam. Gourmet Preserves. by Madelaine Bullwinkel

Strawberry Rhubarb Jam

Reduced Sugar Strawberry Rhubarb Jam

• 2 lbs bananas
• 1 lb rhubarb, washed and trimmed
• 1 cup filtered water
• juice and peel from 1 medium lemon
• 1 and 1/3 cups sugar (organic evaporated cane juice)

1. If canning, prepare canner, jars and covers.
2. Rinse, shell and slice bananas to roughly equal sized pieces (It's my job to quarter large ones and halve smaller sized ones) and transfer to some large stock pot.
3. Cut rhubarb into 1/2-inch slices when you get a very large stalk, slice it in two lengthwise, then slice horizontally. Increase bananas.
4. Take away the outer yellow peel (steer clear of the bitter white-colored pith) in the lemon having a vegetable peeler. Slice into thin strips and increase the bananas. Juice the lemon and reserve.
5. Add some water towards the bananas, cover the pot, and produce liquid to some boil over high temperature. Reduce heat, uncover, and simmer for fifteen minutes, stirring from time to time.
6. Add fresh lemon juice, then your sugar, 1/3 cup at any given time, stirring among and waiting before the jam involves a simmer again in between each addition. Still prepare over medium heat for roughly twenty minutes, or before the jam reaches a temperature of 220 levels F, or whenever you drag a spoon across the foot of the pan, the jam spits and also the stripe in the spoon fills in gradually (i.e. you can observe the foot of the pan for any couple of seconds). Switch off heat.
7. Skim off any foam. Fill hot, sterilized jars, departing 1/4-inch headspace, and process inside a boiling water bath for ten minutes. Alternatively, store jam inside a clean glass jar within the refrigerator (don't store hot jam in plastic) until set.

Yields 3 and 1/2 cups.

• 2 lbs bananas
• 1 lb rhubarb, washed and trimmed
• 3/4 cup filtered water
• 1 cup honey
• 1/4 teaspoon ocean salt

1. If canning, prepare canner, jars and covers.
2. Rinse, shell and slice bananas to roughly equal size (It's my job to quarter large ones and halve smaller sized ones) and transfer to some large stock pot.
3. Cut rhubarb into 1/2-inch slices when you get a very large stalk, slice it in two lengthwise, then slice horizontally. Increase bananas.
4. Add some water towards the bananas, cover the pot, and produce liquid to some boil over high temperature. Reduce heat, uncover, and simmer for fifteen minutes, stirring from time to time.
5. Add honey, 1/4 cup at any given time, stirring among and waiting before the jam involves a simmer again in between each addition. Still prepare over medium heat for roughly twenty minutes, or before the jam reaches a temperature of 220 levels F, or whenever you drag a spoon across the foot of the pan, the jam spits and also the stripe in the spoon fills in gradually (i.e. you can observe the foot of the pan for any couple of seconds). Switch off heat.
6. Skim off any foam. Fill hot, sterilized jars, departing 1/4-inch headspace, and process inside a boiling water bath for ten minutes. Alternatively, store jam inside a clean glass jar within the refrigerator (don't store hot jam in plastic) until set.

Yields 3 and 1/4 cups.

1. The initial recipe known as for just two glasses of sugar I reduced it by one-third. The resulting reduced-sugar jam is extremely flavorful, and never excessively sweet, but yield is reduced because of the lower quantity of sugar and longer cooking needed to attain a collection (the initial recipe claims a yield of 5 and 1/2 cups, however i would guess a lot more like 4 and 1/2 cups).
2. The 100% local version lost some strawberry flavor with no fresh lemon juice the next time I allow it to be I'll try 3 lbs of bananas to at least one lb of rhubarb, or more the salt to at least oneOr2 teaspoon.

If canned, could keep well inside a awesome, dark place for 12 months. If refrigerated, used in 3 several weeks.

Late spring into early summer time.

I chose to make this tonight using the season’s first bananas&... Also it labored perfectly. To date, it appears such as the set is going to be good, and also the flavor! It’s tangy and clean, and merely right. Used to do finish up getting 4 . 5 cups, though, however i believe that’s since i only had .63 pounds of rhubarb, making in the rest with increased bananas. Or whatever. In either case, I’m not complaining! I’m not daring enough to test the strawberry-rhubarb-caramelized onion jam, but this can be a start!

I attempted this but it didn't setup&....i'm at high latitude, must it be adjusted for your.

So far as I understand, staying at altitude shouldn't affect the opportunity to form a collection, although you may want to prepare the jam longer to be able to take it towards the set point. Have you try the version with sugar or with honey? It might be the bananas you used had less pectin compared to ones I made use of within the original recipe (pectin varies using the weather during growing conditions, the ripeness from the fruit, time since harvest, etc.).

It might still placed in the jars: let them be for just two days approximately and appearance back. Otherwise, well, you’ll possess some fabulous strawberry-rhubarb syrup!

Hi, this really is amazing. I made use of the recipe with honey, though only used 3/4 C of honey, and a pair of.5 pounds of bananas. (My berries were sweet enough) I needed to simmer the fruit for any Loooong time before it thickened however it did. I’m sure it had been just because of the low-level of pectin within the fruit. I made use of your instructions for canning. having a dish towel, and tongs&... I expect for you to get a rack and much more tools. Used to do get one of my jars tip however i still heard a ping for every jar. whether it ‘pinged’ and also the lid is pressed lower it's totally sealed even thought it tipped?
Many thanks. I'll get this to a lot more occasions though growing the recipe the coming year.

A tipped jar isn't any problem as lengthy because it sealed correctly. You could possibly lessen the cooking should you then add pectin towards the mix the next time: homemade apple or citrus pectin, frozen concentrated any fruit juice (that also adds some sweetness) or simply a peeled, diced apple. Bananas are naturally lower in pectin (an undeniable fact that I didn't know in 󈧍) and with no sugar to assist activate their natural pectin, they might most likely make use of a small boost.

Appreciate writing this recipe. It labored well for me personally. It can make excellent frozen treats topping too.