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Receta Rhubarb-Strawberry Jam
by Robyn Savoie

Rhubarb-Strawberry Jam

The fresh navel orange juice gave this jam just the right amount of pop.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 120

Ingredientes

  • 4 Cups Fresh Strawberries, Hulled & Coarsely Chopped (2 Lbs.)
  • 8 Cups Fresh Rhubarb, Coarsely Chopped (2 Lbs.)
  • 4 Cups Granulated Sugar
  • 1/4 Fresh Navel Orange Juice, Pulp Included

Direcciones

  1. Wash fruit. Cut rhubarb into 1/2-Inch pieces, add to a large stock pot. Cover rhubarb with half of sugar and let stand 2 hours.
  2. Add berries to rhubarb and mix with remaining sugar; add orange juice.
  3. Place mixture over low heat until sugar is dissolved, then boil rapidly, stirring frequently to prevent burning. Cook until thickened.
  4. Can Cold Pack Style:
  5. Pour into hot sterilized Kerr jars to within 1/4-Inch of top. Put on cap, screw band firmly. Set aside to cool completely.
  6. Yield: Ten (1/2 Pint) Jars