It is finally summer CSA share season! I decided to split a share with a good friend of mine this summer to challenge myself to think…well, out of the box… Even after just week 1, I’m so excited about what’s included! I’ve decided to create a space for CSA recipe inspiration. Since CSA boxes contain seasonally fresh vegetables this will likely work for many of you who subscribe to CSA boxes or shop at local farmer’s markets. I specifically subscribe to the medium produce box from Lancaster Farm Fresh Cooperative CSA, so I’ll primarily create recipes and link to outside sources as related to the contents of this box. I hope you enjoy following along with me and celebrate fresh food in tune with the season!
Today I’m making fresh jam from the Rhubarb included in my share. This will be a refrigerator jam in my household as I’m new to canning and not yet comfortable with supplying you with directions, but if you are comfortable with canning you can certainly use this recipe with your knowledge. In the future I plan to offer some project type recipes, we could really use them this year, right? Some of my first projects will likely focus on fermentation and even sourdough, check back!
Today’s jam will be a strawberry rhubarb jam, plenty of punch and sweetness to top off baked goods, and even some more creative applications…
Strawberry Rhubarb Jam
Equipment
- stovetop
- Saucepan
Ingredients
- 1 lb rhubarb
- 1 lb strawberries
- 400 grams sugar (about 2 cups)
- 2 pinches of salt
- 2 tbsp lemon juice
Instructions
- Slice or dice strawberries into medium pieces, ¼ to ½ inch, toss in sugar and salt
- Dice rhubarb into small pieces, slightly smaller than the strawberries, add to the strawberry mixture, toss and coat everything evenly together
- Allow to macerate for about two hours
- Prepare a medium saucepan with a candy thermometer (or have another thermometer handy)
- Over medium to medium high heat cook mixture for 10-20 minutes or until you reach 220 degrees
- For an extra clear jam, skim off any foam at the top of the jam. Allow to cool slightly and then ladle into a glass jar for storing in the fridge for 2-3 weeks or the freezer for up to 6 months.