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Why It Works
- Macerating the strawberries helps focus the flavour of the fruit.
- Vanilla extract provides a light-weight floral word to the jam.
Rhubarb season is fleeting: The vegetable (sure, vegetable!) seems for a number of weeks in late spring and early summer season earlier than disappearing for the remainder of the yr (until you need to go the frozen route, and even that may be exhausting to search out). Cooks and residential cooks flock to the market, wanting to get their fingers on rhubarb for pickles, pies, crisps, and compote. As a lot as I get pleasure from all preparations of rhubarb, the one I return to most is the best: a strawberry rhubarb jam that is scrumptious when swirled into yogurt, unfold on toast, or just eaten with a spoon.
The strawberry rhubarb jam recipe under comes from meals author and Severe Eats contributor Emily Teel, who first printed it on our website in 2014. “Strawberry rhubarb preserves are not at all modern, however they seem to be a traditional for a purpose,” she wrote on the time. “The brilliant, rosy taste of the sweet-tart pairing is our greatest try at bottling the optimism of the season. Even after each fruits have concluded their temporary, great moments, we’ll nonetheless have this jam.”
Like Emily, this jam is my favourite method of preserving the season. Over time, I’ve made batches of it and have given it away to buddies, household, and neighbors. After I made a batch within the check kitchen, our senior social media editor, Kelli, messaged me to say she took the entire jar residence and baked it inside puff pastry. Certainly one of my oldest buddies Ross calls it “divine.” And divine it’s. So head to the market, seize some rhubarb, and whip up a batch of jam earlier than it is too late—as a result of rhubarb season waits for nobody.
Severe Eats / Amanda Suarez
April 2014
This Candy, Tangy Jam Tastes Like Summer time in a Jar
Prepare dinner Mode
(Maintain display screen awake)
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2 kilos strawberries (32 ounces; 907 g), washed, hulled, and quartered
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300 g granulated sugar (10 1/2 ounces; 1 1/2 cups)
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2 kilos rhubarb (32 ounces; 907 g), minimize into 1-inch items
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3 tablespoons (45 ml) recent lemon juice
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1 teaspoon vanilla extract
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Sterilize 3 heat-safe pint jars and lids: Set a wire rack inside a 13- by 18-inch rimmed baking sheet. Wash jars with cleaning soap and scorching water. Place jars, open mouth dealing with downwards, on a ready baking sheet and warmth at 250°F (120°C) for half-hour. In the meantime, place rings and lids in a pan of water on the stovetop and boil for 10 minutes. (See notes.) Take away jars from oven and let cool, about quarter-hour. Utilizing tongs, take away rings and lids from pan of water and set them on wire rack with jars to chill.
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In the meantime, in a big bowl, mix strawberries and sugar, tossing to evenly coat. Let sit till the fruit begins to launch their juices, 15 to half-hour.
Severe Eats / Amanda Suarez
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In a big non-reactive and heavy-bottomed pot or Dutch oven, mix macerated strawberries and their juices with the rhubarb, lemon juice, and vanilla extract. Convey to a boil over excessive warmth, then scale back to medium warmth and simmer, stirring often, till strawberries and rhubarb are fully damaged down and combination registers at the least 220°F (104°C) on an instant-read thermometer, about 20 minutes. Take away from warmth and, utilizing a spoon, skim off any foam. Let cool to room temperature, about 1 hour.
Severe Eats / Amanda Suarez
Severe Eats / Amanda Suarez
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Ladle jam into ready jars, leaving 1/4-inch head house, and canopy tightly with lids. Refrigerate.
Severe Eats / Amanda Suarez
Particular Gear
3 heat-safe pint jars and lids, wire rack, 13- by 18-inch rimmed baking sheet, tongs, giant non-reactive and heavy-bottomed pot or Dutch oven, instant-read thermometer
Make-Forward and Storage
Strawberry rhubarb jam may be refrigerated in an hermetic container for as much as 2 weeks. Jam may be frozen in an hermetic container for as much as 3 months; thaw in a single day in fridge earlier than utilizing.
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