Certainly, my boy. It's baseball season!
Jun. 5th, 2021 08:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's bonus seasonal Resolution Recipe: Strawberry Rhubarb Butter.
"Jams are made by crushing fruit with sugar. Jams are usually thick and sweet. Fruit butter utilizes the pulp of the fruit, cooked with sugar into a thick spreadable mixture, but less sweet than jams."
2 cups strawberries, quartered
2 cups chopped rhubarb
1/2 cup honey
1 Tbsp balsamic vinegar
1 tsp vanilla
1 whole cinnamon stick (I used half cassia and half true)
pinch salt
Put the strawberries in a medium sized pot (I used my enormous maslin pan, because that's what it is built for) and mash them up a bit to extract some of their juice. Add the remaining ingredients and stir to combine. Bring to a simmer over medium heat, then turn to low. It will start to get a little more juicy pretty quickly. Simmer over low heat for 2-3 hours. The strawberries and rhubarb should totally break down and the butter will reduce to a fairly thick consistency. Test for sweetness and add a little more honey if desired. Yield: 1 pint.
What worked: This was fabulous. Tart and both the fruit and rhubarb came through very well. Also a beautiful deep red. I liked it much, much better than any batch of strawberry or strawberry-rhubarb jam I've attempted to make in the last three years.
What didn't: I made a double batch, which actually produced 3.5 pints. I really didn't need more jam in the oubliette (though I have already updated my jam spreadsheet with the jars I put down there). I estimated that 4 cups would be 3 bunches from the market, but that turned out to be 50% more than I needed...
Will I make it again? I will probably make this every year when it is rhubarb/strawberry season.
"Jams are made by crushing fruit with sugar. Jams are usually thick and sweet. Fruit butter utilizes the pulp of the fruit, cooked with sugar into a thick spreadable mixture, but less sweet than jams."
2 cups strawberries, quartered
2 cups chopped rhubarb
1/2 cup honey
1 Tbsp balsamic vinegar
1 tsp vanilla
1 whole cinnamon stick (I used half cassia and half true)
pinch salt
Put the strawberries in a medium sized pot (I used my enormous maslin pan, because that's what it is built for) and mash them up a bit to extract some of their juice. Add the remaining ingredients and stir to combine. Bring to a simmer over medium heat, then turn to low. It will start to get a little more juicy pretty quickly. Simmer over low heat for 2-3 hours. The strawberries and rhubarb should totally break down and the butter will reduce to a fairly thick consistency. Test for sweetness and add a little more honey if desired. Yield: 1 pint.
What worked: This was fabulous. Tart and both the fruit and rhubarb came through very well. Also a beautiful deep red. I liked it much, much better than any batch of strawberry or strawberry-rhubarb jam I've attempted to make in the last three years.
What didn't: I made a double batch, which actually produced 3.5 pints. I really didn't need more jam in the oubliette (though I have already updated my jam spreadsheet with the jars I put down there). I estimated that 4 cups would be 3 bunches from the market, but that turned out to be 50% more than I needed...
Will I make it again? I will probably make this every year when it is rhubarb/strawberry season.
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Date: 2021-06-06 06:43 pm (UTC)no subject
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Date: 2021-06-09 01:54 am (UTC)