Multi cook strawberry rhubarb
Through a laundry list of “I saw this recipe on …” links, I found the source: Tall Clover Farm but adapted from Sustainable Eats, who wrote:
“[Tom’s] recipe calls for strawberries and rhubarb and since my strawberries aren’t quite ripe yet (plus I’m a rhubarb purist) I thought I’d make it without strawberry’s cloying ways. I followed his recipe with the following exceptions: No strawberries, second day brought the juice to 220, added the rhubarb and cooked until thick which took about 20 minutes longer, added 2 sprigs of rosemary during the fruit boil.
I have quite a bit of rhubarb this year, thanks to Barb from work, and I love finding non-pectin recipes. Tom’s process is a multi-step cooking method and reads as follows (without permission but the site is referenced):
Ingredients:
- 2.5 pounds chopped rhubarb (cleaned, size of large sugar cubes)
- 2.5 pounds strawberries (cleaned, whole or sliced in half)
- 6 cups sugar
- 4 limes
Preparation:
- bowl 1: add rhubarb, 3 cups of sugar, and juice of 2 limes
- bowl 2: add strawberries, 3 cups of sugar, and juice of 2 limes
- Let both bowls sit overnight covered and refrigerated; the sugar draws out the juice and the next day the fruit will looked candied.
Drain and mix liquids into to a nonreactive preserving pan or soup pot (the pan should have a wide mouth at least 10 inches across to facilitate evaporation and have a thick bottom for even heating). Simmer combined liquids, stirring often to prevent scorching.
As the mixture thickens, say in 15 minutes, add both fruits and simmer about another 15 minutes, still stirring at regular intervals
Shut off heat, stir until simmering subsides. Let it sit on the stove until cool.
Refrigerate overnight. Reheat mixture the next day, simmer for about 20 minutes (stir baby, stir!). Again, remove from heat and let cool, and evaporate. Repeat [these] steps until jam enjoys a thick consistency. Your jam is ready to eat, can or freeze.
Don’t let the several-day process scare you. I usually reheat, simmer and stir the jam while I’m cooking dinner or doing dishes. (There are always dishes.) It’s really only about 30 minutes of fussing each day for something you’ll enjoy all year (if not eaten sooner). – Tom, Tall Clover Farm
