This is the first year our four rhubarb plants produced enough stalks to actually do something with, so for the first time I made Strawberry Rhubarb Jam! I just love this combination of two of the seasons first crops. It’s tangy, sweet and perfect on warm flaky biscuits, on top of ice cream, or even smeared all over your morning waffles!
This recipe contains no added pectin to help it thicken so you will need to set aside a bit more time to allow the jam to cook down and thicken on it’s own. As always remember: Safety First! Sterilize your jam jars, lids & rings before you begin. You can do this by running the jars and rings through the dishwasher, or boiling them in a pot on the stove. In a small pan, boil the lids for 5 minutes.
Strawberry Rhubarb Jam
Yield: 8, 8oz Jelly Jars Cook Time: About1 hour
Special Equipment needed:
- Sterilized jars, lids and rings
- Large pot
- 8 Cups Rhubarb, chopped
- 5 Cups Strawberries, hulled and halved
- 4 Cups Sugar
- 2 Tablespoons Lemon Juice
- Shot of vanilla – optional
What to do:
In a large pot combine all ingredients, stir gently over medium heat until contents begin to boil but NOT violently. You may need to adjust the heat as you go. Lava jam burns are no fun! Stir occasionally but allow to cook for at least one hour or until the mixture has thickened. When it coats the back of your spoon and doesn’t have runny drips the jam is done! Ladle into prepared jars on a towel, secure rings and lids. Now it’s time to can the jam! Place your jam jars in a hot water bath canner (a large pot will work just fine if you don’t have a canner), cover the jars with water and boil the jars for 10 minutes. After canning remove the jars from the canner and allow them to cool undisturbed on the counter for 24 hours. You will hear the “pop” of the lids shortly! This means your canning efforts were successful. If any jars didn’t seal, pop them into the fridge and use up within a week.
Enjoy! My family loves this recipe, and …if you can manage to not stuff it all in your face it makes a great gift too!
Love Strawberry Shortcake? Love Ice Cream? Then my Fresh Strawberry Shortcake Ice Cream recipe is for you. Strawberry shortcake is one of my all time favorite summer treats along with Ice Cream. Putting them both together just saves time! All you need is a blender and an Ice Cream Maker to be in dessert heaven.
Yield: About 1 quart of ice cream.
Prep Time: 10 min
Total Time: 4 or more hours
Tip: Keep all ingredients as cold as possible to speed up the freezing process.
- 14oz Sweetened Condensed Milk (you can make your own! find the recipe here)
- 2 cups Heavy Cream
- 1 Pint of Fresh Strawberries
- 1 Small Jar of Your Favorite Strawberry Jam (I use my homemade jam)
- 2 buttermilk biscuits crumbled
- A container large enough to hold approximately 1 quart of ice cream (I use a loaf pan)
What To Do:
- Prepare your ice cream maker, and place the metal mixing tub in the freezer for at least one hour or overnight.
- In a blender combine the sweetened condensed milk and pint of fresh strawberries. Blend for about 20 seconds.
- Stir in 2 cups heavy cream then allow mixture to chill in the fridge for an hour.
- Pour the strawberry mixture into your ice cream makers mixing tub and assemble the unit. Add ice and salt according to the manufacturers instructions. It should take about 40 minutes for the ice cream to do its thing, during this time bake your biscuits (I make biscuits ahead of time and freeze them for occasions such as this) and crumble them up.
- When the ice cream maker stops spread 1/3rd of the ice cream into the bottom of your ice cream container. Sprinkle biscuit crumbs and dollop jam around it to your taste. Repeat the layers leaving a little jam and biscuit crumbs for the top.
- Now comes the hardest part: Place the ice cream into the freezer and let it chill at least 4 hours or overnight before digging in.
This ice cream is rich, with the perfect mixture of tart and sweet. It’s great after a hot summer day working outside. Strawberry season comes but once a year, ENJOY it!