Strawberry-Rhubarb Cardamom Jam

Between traveling in Italy, work when I returned, and then G20 mayhem I almost completely missed strawberry season!

Porca Miseria

I went to the local Farmer's market today determined to buy the strawberries that I had missed  . . . sure we can get strawberries year round but would you rather eat a fresh, ripe berry from 10 km away or a berry that was picked when it was green  in Watsonville, CA and traveled 2700 miles to get to Burlington?

With these ripe berries in hand I started to make jam (well, and my favourite basil strawberry martinis MMMMMMM). Today I managed to get five batches done - strawberry vanilla, strawberry banana, triple berry, strawberry rhubarb, and this new recipe I found on-line - strawberry-rhubarb cardamom. Oh my - I do believe that it is my new favourite! This jam has quite a sophisticated, subtle flavour with the sweet cardamom intertwined with strawberries and the sour rhubarb. I can't wait to try this on my scones tomorrow!

Strawberry-Rhubarb Cardamom Jam
From Janie Hibler

Makes 3 half pints maybe 4

Cardamom is an ancient spice with an exotic flavor that binds the fruitiness of the strawberries and the tangy sweet and sour taste of the rhubarb in this jam recipe.

4 cups fresh strawberries, rinsed and drained, or 3 cups
frozen strawberries, thawed with juice
2 cups chopped, (not peeled) rhubarb
2 cups sugar
1 1/4 tsp ground cardamom
1 tsp unsalted butter or Margarine

Have washed and hot 3 half pint jars and one 4 oz jar. Prepare lids according to the manufacturer’s directions.

Combine the fruit, sugar and cardamom in a heavy, non-reactive skillet. Use a potato masher to thoroughly crush the fruit. Let set at room temperature for 1–2 hours, stirring occasionally to help the sugar dissolve.

Add the butter and bring the mixture to a boil, stirring often to prevent burning. Reduce the heat to medium-low and simmer for 30–40 minutes, until the jam thickens. (Test by dropping a teaspoon of jam onto a cold plate.  Put into the freezer for a few minutes. If it’s thick, it’s done.)

Ladle the jam through a wide-mouth funnel into jars.

Attach the lids and process in a boiling water canner for 10 minutes for altitudes of 1000 fee and under.

Comments

[Laura]

When did rhubarb become so hip? I'm seeing it on every menu lately. I had a fantastic halibut tonight with a rhubarb and strawberry relish. This is a good trend!

[Kayte]

The cardamom seems to be the spice of the moment, doesn't it...I find it cropping up everywhere. These sound and look delightful. Each and every single one of them! Someday I will learn to preserve...not now, but someday.

[JDeQ]

It sure does Kayte - thank heavens because I have a bottle thta needs to be used up. I like its spicy sweetness.

Thank sounds good Laura - can you send the recipe?

[Laura]

I had it in a restaurant Jerry so sadly I don't have the recipe.

[JDeQ]

Darn - you've inspired me though Laura - tonight is Halibut with strawberry relish! The rhubarb will have to come in a pie.