Monday, January 10, 2011
I had intended to make a cake today and bring you the recipe for chocolate courgette cake. But low and behold Kye and I seem to have picked up some bug, so the butter remains on the bench where I left it to soften, untouched.
Lucky for me it was Si’s day off today, so Kye and I were able to spend the afternoon lying on the couch, quietly dying without having to think about entertaining Ada or cooking dinner. There was me, lying as still as can be, upper arm resting on the back of the couch, with hand splayed over my forehead. It did little to hasten the throbbing congested headache, but still made me feel better somehow. Kye lay next to me, struggling to breathe, tossing and turning in an attempt to get away from the pain and discomfort he was feeling. PoorI seem to have come right after taking a homeopathic remedy all afternoon, and getting some food into me. But Kye is still pretty sick. All his colds seem to descend to his chest way too quickly. He was so exhausted tonight all it took to get him to sleep was a teeny snuggle in bed, tucked up next to mum.
baby boy. Isn’t it one of the hardest things in the world, seeing your little ones so sick? I hate it.
So the recipe I’m writing up today is for a lovely strawberry and rhubarb jam that I made last week. If you are like me and love strawberry jam but feel like it’s a waste using all those lovely fresh berries to turn into jam, this recipe will help you to let go of that notion. By using half strawberry and half rhubarb, you manage to stretch the strawberry flavour that much further. Even better if you have a rampant rhubarb plant growing in your back yard like we do!
I’ve given this jam a little citrus hit in place of the usual vanilla paring. It results in a beautifully fresh flavoured jam. Because strawberries are not naturally high in pectin (needed to set jams), the addition of lemon zest and juice also helps the setting process along. I like my jams to have a soft spoon able set, so I remove from the heat the second a trail is left on the plate when tested, but if you prefer a firmer set simply boil for longer or use a sugar like Chelsea’s jam setting sugar (It contains citric acid and pectin). As I've mentioned before, most homegrown rhubarb tends to be more green than red. But in a recipe like this you'd never notice as the berry colour really dominates.
Adapted from a recipe featured in last years New Zealand Gardener "garden diary".
strawberry and rhubarb jam recipe
I used unrefined cane sugar, but use which ever sugar you like. Makes 5 small jars.
- 2 heaped cups (300g) strawberries, hulled and chopped in half if large
- 2 cups (230g) rhubarb, cut into 1cm pieces
- 3 1/2 cups (700g) raw sugar
- zest and juice of 1 lemon
* To sterilise jars, clean them in hot soapy water, rinse and heat in 120 C/248 F for 30 minutes. Stand lids in boiling water for 5 minutes to sterilise
All text and images copyrighted to Emma Galloway © 2010-2013, unless noted and may not be used without permission.
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