With Spring winding down, and Summer almost upon us, strawberry season has arrived here in southern Indiana. They are at their peak of flavor now and super sweet, so strawberry recipes have been on my mind a lot these past few weeks. There are so many ways to enjoy them. Fresh for snacking, in smoothies, tossed in salads, as part of a fruit salsa... just to name a few. But at the front of that list is something I've been wanting to try my hand at for quite awhile, Strawberry Jam
I had high hopes when I got my assignment for the Secret Recipe Club this month. I really wanted to make strawberry jam, or at least a recipe that highlighted this sweet fruit, so I couldn't wait to dive into BKYLN Locavore's recipe index. But before I get into my recipe search, let me introduce you to the woman behind the blog.
Melissa and her husband Sean live in Brooklyn, with their pet turtle Pokey. Isn't that a cute name for a turtle?! She's a marketing professional by day, and at night turns into a food blogger, recipe developer and advocate of the local food movement. She's passionate about eating locally grown food, where she can talk with the farmers and really get to know where and how the food is grown. They are also wine lovers, and make annual visits to the Hudson Valley and Finger Lakes to fill their wine cellar (aka small Brooklyn closet). To read more about this cute couple, go check out her blog!
It didn't take me long at all to find the recipe I was looking for. I went to the tag cloud in her blogs sidebar and clicked on strawberries and voila, the very first post was a roundup of all the strawberry recipes she has on her blog. How easy was that?! I scrolled down a bit and there it was, a recipe for Strawberry Rhubarb Jam. I'll admit I was a bit hesitant to make the recipe at first, since my husband and I have never been fans of rhubarb. So I cut the recipe into about a third of the original. I should have trusted Melissa's judgement though and went for the full batch, because this stuff is ah-maz-ing! Just as she promised, it really is "pie in a jar". It has a delicious sweet/tart flavor that is perfectly balanced and not cloyingly sweet. Just the way I like it. My favorite part about the recipe is the fact that it doesn't use processed sugar but honey instead. It also contains no pectin, and only uses four simple ingredients, so it's easy to make. My kind of recipe!
Don't stop there though! She has lots of great recipes to check out. Like Cheddar Chive Muffins, Horseradish & Herb Crusted Rib Roast, and Sweet Potato Cupcakes with Bruleed Marshmallow Cream to name just a few. Is your mouth watering yet?
Strawberry Rhubarb Jam
2 1/2 cups strawberries, coarsely chopped
3/4 cup honey, divided
2 cups rhubarb, chopped into 1/2-inch pieces
2 tablespoons lemon juice
Place strawberries in a large bowl with 1/4 cup of the honey. Mix well and set aside to macerate at room temperature for 4 hours, or overnight. *See note below.
In a large saucepan combine the strawberries and their juice, the remaining honey, rhubarb, and lemon juice. Slowly bring to a boil over medium heat, breaking down the fruit with a wooden spoon as it heats up.
Allow to boil rapidly for 20-25 minutes, stirring and mashing any fruit chunks frequently so the mixture don’t burn. By the end of the cooking time the mixture should have become thick, with most of the fruit broken down.
Carefully ladle jam into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Process in a boiling water bath for 15 minutes. For more detailed information on water bath canning, please see my recipe for Pear Butter.
Makes 2 half pints.
Notes: *If letting strawberries macerate overnight, cover and place in the refrigerator. When ready to use, bring to room temperature before proceeding with the recipe.
*Jam when canned properly will last for up to 1 year.
Thank you for the delicious recipe Melissa, and helping me add another winner to the Secret Recipe Club's recipe index.
Shared with some of these Blog Parties.