Rhubarb and Strawberry Jam - Traditional Newfoundland - Bonita's Kitchen
20.5 هزار بار بازدید -
8 سال پیش
-
Welcome to Bonita's Kitchen! Today
Welcome to Bonita's Kitchen! Today we will be making Rhubarb and Strawberry Jam, made with freshly picked rhubarb from my moms garden and strawberries.
Ingredients:
4 Cups rhubarb cubed
2 Cups strawberries
2 Cups sugar
1 tsp freshly squeezed lemon and zest
Prep time 10 minutes, cooking time 1 hour & 15 minutes, canning time 10 min.
Method:
In a large saucepan combine all ingredients, start the boil on a medium heat, cook for around 10 to 15 minutes then reduce heat to low.
Continue cooking on a low heat for one hour stirring occasionally so jam doesn't burn, while waiting for jam to cook, start to prepare your mason bottles.
Sock three to four one cup bottles and lids and caps, in hot water in your sink for 10 minutes.
After removing jars for hot water and place upside down on a towel until ready to use.
When jam has cooked, check it by spooning up a one tsp full and placing it on a cool plate, if the jam stays thick and doesn't run off start scooping it in your mason jars.
After cleaning around your bottle rims and start to cap, placing caps and lids on bottles making sure to tighten each one.
Leave at room temperature overnight or 12 hours, check each bottle to see if they are sealed, if not store your jam in the fridge and if sealed store in a cool room date and label each one.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Ingredients:
4 Cups rhubarb cubed
2 Cups strawberries
2 Cups sugar
1 tsp freshly squeezed lemon and zest
Prep time 10 minutes, cooking time 1 hour & 15 minutes, canning time 10 min.
Method:
In a large saucepan combine all ingredients, start the boil on a medium heat, cook for around 10 to 15 minutes then reduce heat to low.
Continue cooking on a low heat for one hour stirring occasionally so jam doesn't burn, while waiting for jam to cook, start to prepare your mason bottles.
Sock three to four one cup bottles and lids and caps, in hot water in your sink for 10 minutes.
After removing jars for hot water and place upside down on a towel until ready to use.
When jam has cooked, check it by spooning up a one tsp full and placing it on a cool plate, if the jam stays thick and doesn't run off start scooping it in your mason jars.
After cleaning around your bottle rims and start to cap, placing caps and lids on bottles making sure to tighten each one.
Leave at room temperature overnight or 12 hours, check each bottle to see if they are sealed, if not store your jam in the fridge and if sealed store in a cool room date and label each one.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
8 سال پیش
در تاریخ 1395/04/06 منتشر شده
است.
20,586
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