It has been a while since I last updated as I have lately been much more caught up with things in the other side of my life: scientific research. I have not stopped cooking though, just few less experiments recently, lol. A couple of weeks ago, the rhubarb plants in our garden were getting so huge that husband harvested a good chunk of them and with strawberries stocked, I decided to make a rhubarb strawberry jam.
4 cups of fresh rhubarb stocks, chopped into small chunks
2 cups of cleaned strawberries (you can adjust the ratio depending on what you have at hand or your preference)
1 tbsp of lemon juice
1 – 3 cups of sugar (depending on how sweet you like your jam, I don’t like it too sweet, so I had even gone for 1/2 a cup)
2 packets of Gelatin (or Pectin whichever you can find, tune the amount to your liking)
In a large pot, throw in the chunks of rhubarb stock first. In medium high heat, cook for about 8 minute, until it turns mushy. Add the strawberries and cook for 2 minutes. To break down the mixture, use a handheld mixer and submerge into the mixture for about 1 minute or until everything presents a smooth blended consistency. Add the lemon juice and stir to mix well. Add the gelatin or pectin and be sure to mix very well so as to avoid creating lumps later on due to uneven distribution of thickening agent. Cook for another 5 minutes. Add all the sugar and mix well. Turn off the heat and can the jam immediately. Make sure you use cans and lids that have been sterilized properly – for example, submerge them in boiled water in a deep pot and continue to heat for 20 min or so. Let the jam sit in the cans in fridge for at least a day before serving.
The jam should be stored in the fridge for longer shelf life, it will probably be very good for about 4-6 weeks. If using more sugar or acidic substance, ie lemon juice, it can be enjoyed longer and vice versa.
The jam is SOOOOOO good on toasts, or mixed in with plain yogurt, and it tastes so refreshing and cooling during the hot summer days!