Low Sugar, Pectin Free Strawberry-Rhubarb Jam with Lemon and Mint
I had a great second harvest of rhubarb and had some strawberries from June that I had cleaned, cut up and flash frozen for this very purpose. This is a recipe on Local Kitchen I found after I had poured in the traditional 2:1 sugar ratio. Woops! I am posting it so I remember for next year. However, I did use the lemon zest and mint tea in my half-hearted attempt.
- 2 lbs strawberries
- 1 lb rhubarb, washed and trimmed
- 1 cup mint tea from filtered water
- juice and peel from 1 medium lemon
- 1 and 1/3 cups sugar (the original recipe called for organic, evaporated cane juice)
- Steep the mint tea for at least an hour.
- Rinse, hull and chop strawberries. Cut rhubarb into thin slices and add to strawberries. Zest a lemon and add it as well.
- Add the tea to the strawberries, cover the pot, and bring liquid to a boil over high heat. Reduce heat, uncover, and simmer for 15 minutes, stirring occasionally.
- Add lemon juice, then the sugar, 1/3 cup at a time, stirring in between and waiting until the jam comes to a simmer again between each addition. Continue to cook over medium heat until the jam reaches a temperature of 220 F (about 20 minutes, less in my awesome blue jam pot). Remove from heat and skim off any foam.
- Ladle into prepared, hot jars. Wipe the rims, assemble the lids and process in a boiling water bath for 10 minutes.
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