We set all the berries out to thaw on Friday, and Saturday morning at least the strawberries were ready to use. While the blackberries were slowly heating on the stove (in a 22 quart pot), we decided to experiment a bit with rhubarb-strawberry jam. Roughly we used twice as many strawberries as rhubarb, plus lemon juice - the trick was to know how much total fruit to use in order to get a nicely set jam. After the initial runny batch, which had the consistency of apple butter, we reduced the amount of fruit by a cup, and ended up with a soft jam, slightly tart, but nicely balanced with the sweetness of strawberries.
Here is our recipe for strawberry-rhubarb jam:
- 1 and 3/4 cups of cooked rhubarb (chopped cleaned rhubarb is heated with very little water and cooked until soft)
- 3 and 1/2 cup of mashed strawberries (can use fresh, we used frozen "chunky" puree)
- 2 tablespoons freshly squeezed lemon juice
- 4 cups of sugar
- 1 packet of low-sugar SureJell