My friend Cecilia brought me a jar of delicious rhubarb and strawberry jam that her husband, Gerd, makes every year. The consistency is quite thick and surprisingly not too sweet. I enjoyed it very much. Thank you, Gerd for the recipe.
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ingredients
2 cups strawberries
1 1/2 cups rhubarb
7 cups sugar
1 pouch CERTO liquid
¼ cup lemon juice
½ teaspoon butter
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Hull and throughly crush berries, one layer at a time
Thinly slice or chop 1 pound of rhubarb
Measure fruit into a large 4 to 8 quart saucepan
Add lemon juice
Pan should be only half full to allow mixture to reach full boiling
To reduce foaming, add ½ teaspoon butter
Add sugar to fruit and mix well. DO NO REDUCE SUGAR (That is the indication, but Gerd reduces it by 1/3 because he doesn’t like it too sweet)
Place saucepan over high heat and bring to boil, stirring constantly
Boil for 1 minute and remove from heat
Immediately stir in the liquid fruit pectin CERTO
Stir and skim for 5 minutes to prevent floating fruit
Pour quickly into the jars to ¼” from the rim. (Gerd leaves only 1/8” free)
He lets it cool some time, not completely, and covers it with Saran Wrap and puts the lids on, then turns them upside down, and puts them on a rack in the cool room of the basement
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