Tag Archives: strawberry

No-Fuss Strawberry Rhubarb Refrigerator Jam (Easy, Sweet and Tart)

25 Apr

’tis the season….rhubarb in the supermarket =  strawberry rhubarb jam in my fridge. And in my friend’s fridges too; this is so easy and makes such a generous amount that you can gift your dearest buddies with what I consider to be the most delicious jam of the year. There is no gelatin and no pectin, just produce and sugar.

berry and rhubarb macerating

berry and rhubarb macerating

All you need is a few small clean jars with lids to pack it up, ’cause as much as I promise myself this will be the year, I have yet to do any real canning/preserving.

Into the clean jars!

Into the clean jars!

Rhubarb facts: It is a vegetable, but it is used as a fruit. Originally from Asia, its botanical name is Rheum rhabarbarum (which is a really unappealing name, I must say). The stem – the only edible part of the plant – looks a lot like celery with a reddish tint). It is in season in late spring and summer.

duck, duck, jam

duck, duck, jam

I have posted this before (Here is the original post ) but since I make it every year, I think it is worth posting again. It’s a pretty flexible recipe; these amounts are guidelines only. And click here for a strawberry rhubarb shortcake idea!!


jam on toast. YUM

jam on toast. YUM

Strawberry Rhubarb Jam (Refrigerator)

1.5 pints strawberries (about 24 oz), washed, hulled, sliced in half or quarters

5-6 medium stalks rhubarb, sliced into 1” chunks (about 1.5 lbs)

2 Cups sugar

2 Tbs fresh squeezed lemon juice

In a large bowl, mix strawberries, rhubarb, sugar and lemon juice. Stir to coat and let sit for 2-3 hours, stirring occasionally.

Place two saucers in the freezer.

In a large saucepan, bring fruit to boil over medium-high heat, stirring occasionally. Use a hand-held mixer or immersion blender to puree the fruit until pretty smooth. Reduce heat and cook at a lively simmer until mixture begins to thicken, 20-25 minutes.

To test for gelling point, drop one teaspoon of jam on one of the chilled saucers and put back in the freezer for about a minute. When you take it out, the jam’s surface should wrinkle gently when pushed with your fingertip. If not, keep stirring and heating and try again in another five minutes or so, then try again with the remaining saucer.

Ladle hot jam into jars. Allow to cool and refrigerate for up to two weeks.


Seven Sweet and Spectacular Strawberry Recipes

18 Jun

As strawberry season is in full swing, I’ve collected for you some spectacularly simple recipes that take advantage of the season (and help salvage berries that have passed their prime!). This has been updated from six to seven!

We like mini-muffins because you get so many you can share them around!

Strawberry-Blueberry Mini-Muffins (click on image for recipe)

Summer fruit!

Berry Crisp – sweet and crunchy! (click image for recipe)

We're jammin'. we're jammin', hope you like jammin' too

Strawberry Rhubarb Jam with no pectin and no preserving. A Hot, Cheap & Easy Top Five (click on image for recipe)

Strawberry Shortcake...a crowd pleaser!

Strawberry Shortcake…a crowd pleaser! (click on image for recipe)

Saving Sad Strawberries - by Roasting! Delicious jammy results

Saving Sad Strawberries – by Roasting! Delicious jammy results (click on image for recipe)

And of course, the most refreshing sangrías include sliced strawberries!

Two of the three sangría recipes include strawberries!

Two of the three sangría recipes include strawberries! (click on image for recipes)

Berry Crisp: Sweet, Crunchy, Charming

13 Jun

It’s just about summer and the strawberries are at their sweet juiciest, and as the season progresses, they are followed by blueberries, raspberries, blackberries…I just can’t get enough of summer fruits, but I do like to play with different ways to serve and enjoy them.

Summer fruit reminds me of piles of precious gems!

Summer fruit reminds me of piles of precious gems!

Last weekend I found a new way to love up ripe berries. We had our Single Mothers By Choice monthly meet-up. These are families I have known and grown with since before Leandro was born, so it is a support structure we really cherish.  On this occasion, in the middle of the kid chaos and seven simultaneous conversations pinballing around the moms, we celebrated several kids’ birthdays all at once. The hostess made cupcakes for the kids, and I made berry crisp for the grown-ups, we sang, blew out candles, and got back to the chaos.

Crunch on the top, syrup underneath

Crunch on the top, syrup underneath

This dessert is perfect for this kind of occasion. It is decidedly unfussy, but combines sweet, tart, syrupy, and crunchy (plus rich and creamy if you top it with whipped cream; it is so easy to make homemade!) which makes it pretty perfect in my book. It is simple to prepare, but looks so enticing! The original recipe is from one of my favorite cookbooks, Food to Live By: The Earthbound Farm Organic Cookbook, by Myra Goodman (shout-out to Sean and P.J. Goralski for giving it to me years ago!) and I tweaked it ever so slightly to add more cinnamon and less clove flavor. Continue reading

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