Embrace the nostalgic charm of homemade preserves with this Vintage Rhubarb Strawberry Preserve. Perfect for capturing the essence of early summer, this preserve is a delightful blend of tart rhubarb and sweet strawberries, creating a taste that feels both timeless and refreshing.
Rhubarb brings a distinct tartness that pairs beautifully with strawberries. You'll want to chop these into even pieces for consistent cooking. Strawberries add natural sweetness and vibrant color. Make sure they’re ripe for the best flavor. Granulated sugar not only sweetens but also helps preserve the jam. Lemon juice enhances the flavors while acting as a natural preservative.
Spread this preserve on freshly baked scones or warm, buttered toast for a comforting breakfast treat. It also pairs wonderfully with a cheese platter—try it with goat cheese or brie for a delightful contrast.
Start by gathering a large pot and tossing in the chopped rhubarb, strawberries, sugar, and lemon juice. This combination is your base. Stir it gently over medium heat. Your goal here is to dissolve the sugar completely without rushing things.
Once the sugar is dissolved, raise the heat to high and bring the mix to a rolling boil. You’ll know you’ve hit the right point when the bubbles refuse to collapse. After that, reduce the heat to a simmer. This is your chance to stir often and prevent sticking. It’s a bit like babysitting, but worth it.
After about 20 minutes, test the jam's readiness. Place a small amount on a chilled plate. Give it a gentle nudge with your finger. If it wrinkles, you’ve struck gold! If not, give it a few more minutes and test again.
Once ready, let it cool slightly before ladling carefully into sterilized jars. Leave about 1/4-inch headspace to allow for expansion. Seal the jars tightly. For long-term storage, process the jars in a boiling water bath for 10 minutes. This step is key for safety and longevity.
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