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Why is it working
- Grabbing strawberries promotes the taste of the fruit.
- Vanilla extract gives a light floral note to the jam.
The rhubarb season is shorter: vegetables (yes, vegetables!) Appear for several weeks in the spring and early summer before disappearing for the rest of the year (unless you want to go the frozen route and even find it difficult to find). Chefs and home chefs are on the market, eagerly awaiting their hands to rhubarb picklesTo piesTo crunchand compote“I enjoy it so much Preparing all the rhubarbOne I return to is the simplest: a strawber yogurtDivide it to the toast or simply consume it with a spoon.
The following strawberry rhubarba jam recipe comes from the food writer and the serious Eats contributor Emily teawho first published it on our site in 2014. “Strawberry rhubarb's persistence is by no means innovative, but for a reason they are classic,” he wrote at the time. “Sweet acid pairing is a bright, rosy taste of our best attempt to bottle the optimism of the season. Even if both fruits have finished short, wonderful moments, this jam will still be.”
Like Emily, this jam is the favorite way to preserve the season. Over the years, I made items about it and gave it to friends, family and neighbors. After making a lot in the test kitchen, our leading social media editor, OutskirtsHe sent a message to say that he carried the whole glass jar at home and baked it inside the puff pastry. One of my oldest friends, Ross, calls him “Divine”. And the divine is. So go to the market, grab a little rhubarb and roll up a lot of jam before it's too late – because the rhubarb season doesn't wait for anyone.
Serious Eats / Amanda Suarez
April 2014
This sweet, bitter jam has a taste like summer in a dish
Cooking method
(Keep on the screen awake)
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2 pound strawberry (32 ounce; 907 g), washed, peeled and quarter
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300 g crystal sugar (10 1/2 ounce; 1 1/2 cup)
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2 pound rhubarb (32 ounce; 907 g), Cut into 1 -inch pieces
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3 tablespoon (45 ml) fresh lemon juice
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1 teaspoon vanilla
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Sterilize 3 heat -safe pint vessels and lids: Set a wire holder into a 13-inch 18-inch baking sheet. Wash glasses with soap and hot water. Place the jars, open the mouth down, a prepared baking sheet and heat for 30 minutes at 250 ° F. Meanwhile, place the rings and lid in a pan on the stove and boil for 10 minutes. (See comments.) Remove the bottles from the oven and let it cool, approx. 15 minutes. Remove the rings and lids from the water pan with the pliers and set it on a wire rack with jars to cool.
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Meanwhile, in a large bowl, combine strawberries and sugar and coat evenly. Allow the fruit until the fruit begins for 15-30 minutes.
Serious Eats / Amanda Suarez
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In a large, non -reactive and heavy bottom or Dutch oven, we combine macerated strawberries and juices for rhubarb, lemon juice and vanilla extract. Boil the high heat, then reduce it to medium heat and cook, occasionally mixed until the strawberries and rhubarb can be completely broken down and the mixture register at least 220 ° F (104 ° C) on an instant readable thermometer, approx. 20 minutes. Remove from fire and use a spoon to use each foam. Allow to cool to room temperature, approx. 1 hour.
Serious Eats / Amanda Suarez
Serious Eats / Amanda Suarez
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Catering jam into the prepared jars, leaving a 1/4 inch head and cover tightly with the lids. Refrigerator.
Serious Eats / Amanda Suarez
Special equipment
3 heat safety pint vessel and cover, wire holder13-18 inches baking sheetTo gripLarge, non -reactive and heavy bottoms or Dutch ovenTo instant reading thermometer
Make-Head and Storage
The strawberry rhubarb jam can be cooled in an airtight container for 2 weeks. The jam can be frozen in airtight container for up to 3 months; Read in the refrigerator overnight before use.