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 HiblerMakes 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 MargarineHave 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.
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!
Posted by: Laura | June 26, 2010 at 01:31 AM
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.
Posted by: Kayte | June 26, 2010 at 08:59 AM
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?
Posted by: JDeQ | June 26, 2010 at 10:28 AM
I had it in a restaurant Jerry so sadly I don't have the recipe.
Posted by: Laura | June 27, 2010 at 04:39 PM
Darn - you've inspired me though Laura - tonight is Halibut with strawberry relish! The rhubarb will have to come in a pie.
Posted by: JDeQ | June 27, 2010 at 05:07 PM