My rhubarb plants have been benefiting from the cool summer weather (okay, not this week, but June was awfully rainy) and are still producing at a terrific rate.
We’ve been frequenting our local strawberry u-pick, and so it was only a matter of time before these two ingredients were married in a classic jam combination.
Strawberry-rhubarb jam just might be my favorite flavor pairing, and I make several big batches (and a few tiny) every spring. This year, however, I attempted two variations on a sugar-free version, substituting honey instead.
If it works for strawberry jam, why not its sister variety? We go through a lot of jam over the winter, spooning it into homemade yogurt for quick breakfasts, slathering it onto sandwich bread for school lunches, and spreading it on pancakes for a lazy weekend brunch.
By some fluke, both batches of jam were successful, meaning a perfect set – not too runny, not too thick. (Yes, jam can be overcooked, and too stiff to even spread; it’s most unpleasant.)
Today I am sharing the simpler of the two; as you’ll see, there’s hardly more to the recipe than dumping the ingredients in a pot and stirring until they are cooked. Let’s make some jam!
One cup of honey was enough to sufficiently sweeten my jam in this recipe, however, the local berries were very sweet, so that helped contribute to the overall taste, too.
I am planning an official jam swap (invitations are sent!) this fall, and have yet to decide on my contribution. However, if my rhubarb keeps producing, and the local berries continue to tempt me at the market, well, I may have my answer.
Psst. Is it past strawberry season where you live? Check in Thursday, where we’ll have a beautiful recipe for Honey-Sweetened Apricot Thyme Jam posted. It’s unofficially ‘Jam Week’ here on Simple Bites!
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