How to Make Strawberry Rhubarb Preserves: The Only Recipe Youll Ever Need, Simple Steps
Well, this is how you make strawberry rhubarb preserves. That’s what they call it. I just call it jam, you know. That fancy word, “preserves.” Whatever. Anyway, you gotta start with the strawberries and that rhubarb. That rhubarb, it’s sour. You gotta have it, though.
First, you gotta wash all that stuff. Get all the dirt and bugs off. Then you chop, chop, chop. My old hands ain’t what they used to be, but I still manage. Make sure you have a big old pot. A big one.
Strawberry Rhubarb Preserves, Get Your Stuff Ready
You need a lot of sugar. Yep, a lot. More than you think. And then you need those strawberries. Make sure you pick the good ones. You know, not the squishy, mushy kind. Rhubarb too. You need a good amount of this stuff. Get it fresh if you can, from the garden is the best, you know?
- Lots and lots of strawberries
- Some rhubarb, not as much as strawberries
- Sugar, a whole heap of it
- Maybe some of that pectin stuff if you want, it makes it thicker, they say.
I saw some folks use that pectin. That’s that stuff that makes it thick. Like jelly. I don’t use it much, but if your jam ain’t thick enough, you can try that. Just follow the directions on the box, I guess.
Mixing that Strawberry and Rhubarb
So, you put all that chopped up strawberry and rhubarb in the pot. Then you dump in the sugar. Stir it all up. Make sure it’s all mixed good. You can add lemon juice. It is good too. Then you let it sit for a bit. Let those juices come out. That’s what makes it good, you know. The juices.
I remember one time, I didn’t let it sit long enough. Wasn’t as good. Gotta let it sit. Be patient. I know, it’s hard. You just wanna eat it. But you gotta wait.
Cooking the Strawberry Rhubarb Jam
After it sits, you put it on the stove. Heat it up. Not too fast, now. You don’t wanna burn it. Burnt jam is no good. Nobody wants that. Keep it on low, and then bring it to a boil. Slow like.
You gotta stir it. Don’t let it stick to the bottom. Stir, stir, stir. That’s the key. Keep an eye on it. It’ll start to bubble. That’s when you know it’s working. It’ll get thicker, too. Like syrup, you know. But thicker.
Sometimes, if you cook it too hot, it don’t turn out right. Too long, and it’s all messed up too. It’s tricky. You gotta get it just right. Like Goldilocks, that story. Just right.
Almost Done with that Jam!
When it’s thick enough, you take it off the heat. Let it cool just a little bit. Then you gotta put it in jars. Clean jars. Sterilized, they say. I just boil them in water. That works. Make sure they’re hot. Don’t want them to crack.
Fill up the jars, but not all the way. Leave a little space at the top. Then you put the lids on. Make sure they’re tight. You don’t want any air getting in there. That’ll spoil it. And we don’t want that.
- Get those jars ready
- Pour in the jam, not too full
- Put those lids on tight
Strawberry Rhubarb Preserves All Done
Then you gotta process them. That means you put them in boiling water. For a little while. That seals them. Makes them last longer. I don’t always do that, but if you want it to last a long time, you should.
If you want to try to use pineapple. It is good too. Use it if you have it. If you don’t want to use it, just don’t use it. It is up to you. Remember don’t cook it for too long. Nobody likes runny jam.
And that’s it. That’s how you make strawberry rhubarb preserves. It’s good on toast. Or biscuits. Or just eat it with a spoon. I won’t tell. It’s a lot of work, but it’s worth it. Homemade jam is the best. Nothing better. Especially when it’s made with love. And a little bit of sugar. A lot of sugar, actually.
Now, this jam, it’s good. Real good. You’ll see. Just try it. You’ll be making it all the time. And your family, they’ll love you for it. Trust me. I know these things. I’ve been making jam for a long time. A real long time. And everyone always comes back for more. It is the best way to keep strawberries for a long time. You can eat it in winter when there is no fresh strawberry.
Original article by the Author:Darnell,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/how-to-make-strawberry-rhubarb-preserves-the-only-recipe-youll-ever-need-simple-steps/
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