June Produce: Rhubarb
via simplebites.net
Ingredients
- 2 pounds strawberries, pureed
- 2 pounds rhubarb, sliced
- 1 to 2 cups sugar
Instructions
- Combine the pureed strawberries, sliced rhubarb and 1 cup sugar in a large, non-reactive pot over medium-high heat. Bring to a low boil and then reduce the heat to medium-low.
- Stirring regularly, cook the fruit at a low simmer for 35 to 45 minutes, until it no longer looks watery and it sits up high in the bowl of a spoon. If the butter is making a splashy mess, use a splatter shield to control the mess.
- When the butter has reduced to about half its original volume, taste it. If desired, add additional sugar (I rarely add it to mine, but I do like my preserves to be a little tart).
- If any whole pieces of rhubarb remain, press them into the butter using the back of your spoon.
- Once butter has finished cooking, remove the pan from the heat. Funnel butter into prepared half pint jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes (because this is a thick product, I like to process it longer than I do jams and jellies).
- When time is up, remove jars from canner and place on a folded kitchen towel to cool.
- Once jars are cool enough to handle, remove rings and test seals by grasping the edges of the lid and lifting the jar an inch or so off the countertop.
- Any unsealed jars should be refrigerated and used promptly. Sealed jars should be stored in a cool, dark place and used within one year. For excellent & detailed step by step pictures/instructions go to simplebites.net.
Notes
Makes 4 to 5 half pints
picture & recipe courtesy: simplebites.net
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