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Strawberry Rhubarb Jam

June 16, 2011

Two weeks into my summer vacation, I had a serious itch to make some strawberry jam.  The problem was everywhere I looked the strawberries were either over-sized and under-flavored or ridiculously expensive.  On a tip from a friend, I headed out Highway 12 just outside Sebastopol to Lao’s Strawberry Stand.  It took three tries: first time he sold out, second time simply closed, but the third time is a charm.  It was well worth the trouble.  These strawberries bear very little resemblance to the strawberries sold year-round at the supermarket.  They are super small, bright red all the way through, and absolutely bursting with flavor.  They literally made me swoon.  It is such a pleasure to take the time to put up food when it is the best quality.  I was giddy with the thought that we would be able to enjoy these beautiful strawberries all winter.

The last few years, I have made strawberry rhubarb jam using low-sugar pectin and a standard process of heating the fruit and sugar to a boil, adding the pectin, and canning in sterile jars.  It has always turned out good, but not great.  Two problems I had were the strawberry and rhubarb both cooking down to a mushy pulp and the rhubarb turning a slightly greyish color.  After reading Eugenia Bone’s method of slow roasting the fruit in a low oven, I had to try it.

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