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Happy For Jesus

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Strawberry, Rhubarb, Masala Spice Jam. [Aug. 31st, 2010|11:38 am]
Happy For Jesus
Oh, and I made the most amazing jam the other day. Really beautiful red, ripe strawberries were $1 a pound at El Mariachi. I bought three, which was roughly six pints. Washed them, cut them, pulsed them for a sec in the food processor. Then I cooked a small bag of frozen rhubarb in water to defrost, added that to the food processor and pulsed for a sec. I followed the strawberry jam recipe in the box of surejell pectin for low sugar recipes, but added two tablespoons of lemon juice, a tablespoon of ground cardomom, a teaspoon of ground ginger and a sprinkle of cinnamon. Holy shit! It is the best jam I have ever had. Ever.

[User Picture]From: ozmaofoz
2010-08-31 10:32 pm (UTC)
I don't have a canning set-up so I just put it in the canning jars and eat it by three weeks.
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[User Picture]From: anoutlet
2010-09-01 05:36 am (UTC)
stored in a cool dark place, so long as it's sealed, will increase the longevity....but i'm sure you already knew that. i've also found that my jam last way longer than 3 weeks you just got to be mindful before you serve it up.
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