Tuesday, May 18, 2010

strawberry rhubarb & balsamic jam

a few weeks ago, i attended the spring food and craft fair at the brooklyn lyceum. while there, i tasted a strawberry and balsamic jam made by anarchy in a jar. after tasting their jam and subsequently running into some beautiful rhubarb at the local farmer's market, i pulled together the following recipe.

i'm not typically someone who craves sweets, but this jam has been pulling me from bed in the mornings. its easy to make and oh-so-good!

1/2 pound rhubarb - cut into chunks (approx 1/2 inch)
1 pound strawberries - cut into chunks
1 1/2 cups turbinado sugar
1 lemon - juiced
3 tablespoons balsamic vinegar

combine the rhubarb, strawberries and sugar and let sit in the fridge overnight (or, if you don't have that much time, for several hours). the sugar will macerate the fruit and bring out their juices.

place fruit/sugar mixture (with all resulting juices) into large saucepan or pot, add lemon juice and vinegar and cook over medium high heat until the fruit has nearly completely broken down and the mixture begins to jell (approximately 45 minutes).** carefully pour into jam jars, seal and let cool. because this recipe yields a small amount (two 4-ounce jars), i did not give these a water bath - i am storing them in the fridge.

**note: both ina and martha use a chilled plate to test whether their jam has jelled.

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