3 c fresh rhubarb, sliced
3 c fresh strawberries, sliced
4 c granulated sugar
1 ½ T fresh lemon juice (from approximately one large lemon)
Elderflower aroma (available online) to taste (or approximately ½ t )
» Wash the strawberries and rhubarb with cold water and dry thoroughly.
» Slice the rhubarb across the stalk into ¼-in. pieces.
» Slice small strawberries into quarters and larger strawberries into sixths.
» Cut the lemon in half and squeeze the juice through a sieve to remove the seeds.
» In a heavy-bottom stainless steel pot, stir together the strawberries, rhubarb, sugar and lemon juice and leave sitting for one hour.
» Cook the fruit and sugar mixture on medium heat. When the preserve begins to boil, skim off any foam that may rise to the top and discard. Continue cooking the preserves to 221 F on a candy thermometer, and then stir in the elderflower aroma.
» Place the hot preserves directly into sterilized jam jars and seal while hot. Continue to process the jam to the jar manufacturer’s recommendation.
recipe from nathaniel reid bakery
