One more pin for the challenge from Trish at Love, Laughter and a Touch of Insanity. I did something that I wanted to try for years, but thought was very hard to do. Making jam! Now I say, if I know it was this easy, I would have done it sooner! I made the jam according to a recipe on the blog Jolande kookt, but because it is in Dutch I will translate it below. I cut the recipe in half because no way we will eat that much jam in this house ;)
Strawberry-rhubarb jam with blueberries and vanilla (1 huge jar)
- 250 gr rhubarb
- 200 gr strawberries
- 500 gr jam sugar
- 50 gr blueberries
- 2 sachets vanilla sugar (I used 3, liked it better)
Make sure you have some clean jars. I just wash them in the dishwasher. But make them dry before use. Don't forget the lids!
Cut the rhubarb into little cubes. Cook the rhubarb in very little water. Just that they are under, no more. For about 10 minutes. Then puree the strawberries and blueberries together. I pureed the cooked rhubarb as well because I don't like chunky jams. I put all together in a large pan with the sugars. Bring it to a boil and let it boil softly for about 4 minutes. Then test the jam. Place a drop on a cold plate. Place it in the fridge for a minute and move it around to see if it is thick enough.
Pour the jam in a measuring cup for easy pouring. Place the jars on a wet tea towel, up side down, after holding the outsides under the hot water (or else the temperature with the jam will vary too much). Pour the jam in a jar. Put the lid on tightly and place them back up side down on the tea towel. Let them cool down completely.
This post is also part of Weekend Cooking, hosted by Beth Fish Reads. Please check out the other links as well for a good dose of foodie inspiration.