Sunday, June 28, 2009

Strawberry Rhubarb Preserves

I decided to make some strawberry rhubarb preserves after my visit to the Grand Blanc Farmers Market this morning (we were in GB, so just went there). I had marked this recipe last year in my Preserving Summer's Bounty book, but was reminded of it when I saw it on A Good Appetite a few weeks ago. So I was very happy to pick up some organic rhubarb and organically grown (but not certified) strawberries at the market this morning. I bought six quarts of berries and I'm already wishing I'd bought more as they've almost all been used up! I sliced up two quarts and threw them in the dehydrator. I sliced up another quart and have it flash-freezing on a cookie sheet right now. Two quarts were used in this recipe and we've just been munching on the remaining quart. I also picked up two pints of snow peas that have been blanched and frozen, and a large bag of spinach that I plan to dehydrate tomorrow once the strawberries are done. I must say it's been a very productive nap-time (Carson's nap-time, not mine :)). I don't remember when I've felt like I'd accomplished so much in such a short amount of time... I've even gone through a couple loads of laundry - washed, dried, folded/hung, and put away. Not bad!

Strawberry Rhubarb Preserves

1 1/3 c honey (local, pretty much organic, pure)
4 c strawberries, washed, stemmed & thickly sliced (organically grown, but not certified)
4 c rhubarb, washed and sliced (organic)
3 T lemon juice

Place the strawberries in a medium enamel or stainless steel saucepan. Drizzle 1/3 cup of the honey over them & let sit at room temperature for 3 - 4 hours.

Add the rhubarb, remaining 1 cup of honey & lemon juice to the saucepan. Slowly bring to a boil stirring from time to time. Cook at a rapid boil for 15 - 20 minutes or until berries are clear & the sauce has thickened. Stir frequently to prevent sticking. Remove from heat & skim off the foam.

Ladle into four hot sterilized half-pint jars leaving about 1/4-inch headroom. Clean off the tops of the jars & cover with a lid. Close with a neckband & finger-tighten. Process in boiling water for 10 minutes. Turn off heat & let sit for 5 minutes. Remove jars from the water to a heat-proof surface & let cool for 12 - 24 hours (do not dry jars). Check to make sure the top of the jar has been drawn downwards, creating a seal. If it hasn't either reprocess that jar or store it in the fridge to be eaten within 3 weeks. Remove the neckbands & store jam in a cool dark place.

Makes 4 half-pints (I just about doubled the recipe and ended up with 7 1/2 half-pints.)

3 comments:

Justin and Mary said...

Yum!!! Strawberry and rhubarb go so well together. Nice work on getting so much done!!! Pretty impressive.

Sara said...

Thanks! :) I was lucky that Carson took such a good nap yesterday, I think... he slept for about three hours straight!

kat said...

Its a great little recipe. Great job on getting so much done