Last week we were picklin’ it – this week we’re jammin’ it! The following recipes are from the Freezer Jams & Refrigerator Pickles cookbook which I used for the pickle recipes in last week’s edition. Once again, the recipes are for smaller quantities – enough to get your feet wet and possibly try something new.
In the recipe section of the May 29 HTF edition, I posed the question “Is your rhubarb ready?” The column focused on rhubarb recipes. I confessed to not having made anything with rhubarb for quite some time and was pleasantly gifted with a hearty bag of rhubarb from a good friend.
So, I got to work and found a great recipe for strawberry/rhubarb sauce. It was actually the topping for a cheesecake. However, once making the sauce, the cheesecake went by the way side – why go to that effort when the sauce was good enough to eat by itself?
The first recipe is my modification for the sauce. I’m kind of a “more is better” person when I cook. I doubled the sauce ingredients and coarse cut the strawberries and rhubarb so the sauce was more on the chunky side. I have enjoyed eating it on shortcake, vanilla ice cream, and by the spoonful… Yum!!
www.tasteofhome.com (The following are the doubled amounts)
• 1 c. sugar
• 4 Tbsp. cornstarch
• 3 c. chopped fresh strawberries
• 3 c. sliced fresh or frozen rhubarb
• 2 Tbsp. lemon juice
For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken. Cool completely. Refrigerate until set, 8 hours or overnight.
Cherry Rhubarb Jam
• 3 1/2 c. sliced fresh rhubarb (about 1 1/4 lbs.)
• 2 c. sugar
• 1 c. cherry pie filling, coarsely chopped
• 1 (3 oz.) package cherry gelatin
In a large saucepan over medium-high heat, combine rhubarb, and 2/3 cup of water. Bring to a boil and cook until tender, about 2 minutes. Stir in sugar and cook for 3 minutes more. Add pie filling and cook for 8 minutes, stirring constantly. Remove from heat and add gelatin. Stir several minutes until gelatin is dissolved.
Ladle jam into small warm containers. Cover tightly and cool to room temperature. Let stand for up to 24 hours until set. Store containers in the refrigerator (for up to 3 weeks) or freezer (for up to 1 year). (Serving size: 5 cups)
• 1 c. sugar
• 1/2 c. brown sugar
• 5 Tbsp. powdered instant fruit pectin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground apple pie spice
• 5 c. peeled, cored, coarsely chopped
apples (try Granny Smith, McIntosh or
• 1 Tbsp. lemon juice
In a large bowl, stir together sugar, brown sugar, pectin powder, cinnamon and apple pie spice until well blended; set aside.
Place chopped apples and lemon juice in a food processor or blender; process until smooth. Add apple puree to sugar mixture and stir for 3 minutes to blend well.
Ladle apple mixture into small clean containers, leaving 1/2-inch headspace. Cover tightly and let stand at room temperature until thickened, about 30 minutes. Store containers in the refrigerator (for up to 3 weeks) or freezer (for up to 1 year). (Serving size: 4 cups)
• 4 pints fresh ripe strawberries
• 3 c. sugar
• 1 (1.75 oz.) package powdered fruit
Hull clean strawberries. In a large shallow bowl, crush 1 cup strawberries at a time.
Measure out 4 cups crushed berries and transfer to a large bowl; set aside.
In a large saucepan, mix sugar and pectin powder until well blended. Stir in 1 cup water. Bring mixture to a boil over mediumhigh heat, stirring constantly; boil and stir for 1 minute. Remove from heat. Quickly add crushed berries to hot sugar-pectin mixture; stir for 1 minute or until well mixed.
Ladle jam into small clean containers, leaving 1/2-inch headspace. Cover and let stand at room temperature for 24 hours until set. Store containers in the refrigerator (for up to 3 weeks) or freezer (for up to 1 year). (Serving size: 6 cups)
• 4 c. fresh ripe blueberries
• 2 large ripe peaches
• 1/4 c. lemon juice
• 5 c. sugar
• 1 (1.75 oz.) package powdered fruit
In a large shallow bowl, crush blueberries thoroughly. Measure out 2 cups crushed berries and transfer to a large bowl; set aside.
Peel, pit and finely chop peaches. (To peel peaches easily, place whole fruit in boiling water for 30 seconds. Remove and plunge into ice water. Peel off skin with paring knife.) Measure out 1 cup chopped peaches and add to blueberries; mix well. Stir in lemon juice and then sugar until well blended. Let stand for 10 minutes, stirring several times.
Meanwhile, in a small saucepan, stir together 3/4 cup water and pectin powder until dissolved. Bring to a boil over high heat, stirring constantly; boil and stir for 1 minute. Add hot pectin mixture to fruit mixture and stir for 3 minutes or until sugar is mostly dissolved.
Ladle jam into small warm containers immediately,
leaving 1/2-inch headspace. Cover tightly and let stand at room temperature for 24 hours. Store containers in the refrigerator (for up to 3 weeks) or freezer (for up to 1 year). (Serving size: 6 cups)
• 2 to 3 pints fresh blackberries
• 1 1/2 to 2 pints fresh raspberries
• 1 3/4 c. unsweetened cranberry-blend
juice or apple juice
• 3 Tbsp. powdered fruit pectin
• 2 1/2 to 3 c. sugar (you may substitute
either 3/4 to 1 cup honey or 1 1/2 c.
Splenda granulated no calorie sweetener
for the sugar in this recipe)
In a large shallow bowl, crush blackberries well. Measure out 2 cups crushed berries and transfer to another bowl. In the same way, crush the raspberries. Measure out 1 cup crushed berries and add to crushed blackberries; stir to blend and set aside.
In a large saucepan over medium-high heat, mix cranberry-blend juice and pectin powder, stirring to dissolve. Bring to a full roiling boil and boil for 1 minute, stirring constantly. Remove from heat and immediately add crushed berries. Stir fruit and hot pectin mixture for 1 minute. Add sugar and stir for 3 minutes more or until sugar is dissolved.
Ladle jam into small clean containers, leaving 1/2-inch headspace. Let cool. Cover tightly and let stand at room temperature for 2 to 3 hours to set up. Store containers in the refrigerator (for up to 3 weeks) or freezer (for up to 1 year). (Serving size: 4 1/2 cups)
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