Strawberry Rose' Rhubarb Jam
Yield: 8-9 Half Pint Jars
6 Cups Strawberries
2 Cups Diced Rhubarb
¼ Cup Rose’ Wine
1 Teaspoon Butter
½ Teaspoon Hawaiian Alaea Sea Salt
½ Teaspoon Ground Pink Peppercorns
1 Package Powdered Fruit Pectin
5 ½ Cups Organic Cane Sugar
2 Teaspoons Citric Acid
‘Back in the day’ cooks in small town America grew rhubarb along the side of their garage to use in their strawberry jams, pies, chutneys, etc. We have revived the recipe and taken it from ‘old school’ to ‘artisanal’ with the addition of rose’ wine, specialty salt and pink peppercorns. It didn’t take long for this jam to become the favorite of family and friends at the farm. Once they’ve had a chance to try it, we’re confident that the guests at your table will feel the same.
Working with a few berries at a time, place a layer of them in a large bowl and mash to desired consistency. Transfer mashed berries to a Dutch oven placed over high heat.
Add rhubarb, wine, butter, salt, pepper, and pectin. Stirring constantly, bring mixture to a full rolling boil. Remove from heat and skim off foam if any has formed. (Using butter in the recipe should prevent the foam and make your job easier).
Add sugar and return mixture to a rolling boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat, stir citric acid into the mixture, and process as desired.